Young Rooks

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Yield: 6.0 servings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

six young rooks ↝ Cowpeas, young pods with seeds, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pint of water ↝ Water, tap [Tap water]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good puff paste
a paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (10)

Skin and draw six young rooks.
Cut out the back bones.
Season them well with pepper and salt.
Put them in a deep dish.
Add a quarter of a pint of water.
Lay over them half a pound of butter.
Make a good puff paste.
Cover the dish with the puff paste.
Lay a paper over the puff paste.
Bake for a considerable amount of time.

Original Text

SKIN and draw six young rooks, and cut out the back bones, season them well with pepper and salt, put them in a deep dish, with a quarter of a pint of water, lay over them half a pound of butter, make a good puff paste, and cover the dish, lay a paper over, for it requires a good deal of baking.

Notes

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