Ruffs and Reeves

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted about 2 months ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Ruffs and reeves are usually caught in traps and fattened for the market.
  2. They should be cooked pretty fresh, trussed and treated like woodcock.
  3. The ruff is the cock and the reeve the hen bird.
  4. Their season is March to May.
Original Text · last edited about 2 months ago
Ruffs and reeves are usually caught in traps and fattened for the market. They should be cooked pretty fresh, trussed and treated like woodcock. The ruff is the cock and the reeve the hen bird. Their season is March to May.
Notes
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