Wheatears and Ruffs and Reeves

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

Wheatears and Ruffs and Reeves
bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
good melted butter well flavoured with lemon juice ↝ Butter, stick, unsalted [Dairy and Egg Products]
watercress ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (3)

Prepare and cook whilst quite fresh in the same manner as larks.
Serve with bread sauce or good melted butter well flavoured with lemon juice.
Garnish the dish with watercress &c., as for larks or ortolans.

Original Text

Wheatears and Ruffs and Reeves.
THESE should be prepared and cooked whilst quite fresh in the same manner as larks; but bread sauce or good melted butter well flavoured with lemon juice being handed with them, and the dish garnished with watercress &c., as for larks or ortolans.

Notes

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