Pintail

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Time: Cook: 28 min Total: 28 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

For roasting

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

To serve with

cut lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Roast at a clear quick fire.
Flour the pintail when first laid down.
Turn briskly.
Baste with butter constantly.
Roast for about twenty-five minutes.
Lay down before the fire for two or three more minutes.
Score the breast.
Sprinkle a little cayenne on the breast.
Send cut lemon up to table to hand with it.

Original Text

Pintail.

This bird should be roasted at a clear quick fire, well floured when first laid down, turned briskly, and basted with butter constantly. It takes about twenty-five minutes to roast, and then it should be laid down before the fire for two or three more, when it will yield a very rich gravy. Score the breast, and sprinkle a little cayenne on it, and send cut lemon up to table to hand with it.

Notes

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