ROASTING BIRDS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For serving
Instructions (7)
  1. Pluck, draw, singe, and truss the bird.
  2. Place a couple of shallots and one ounce of butter or a roll of fat bacon inside the bird.
  3. Lay a broad slice of bacon over the bird's breast, securing it with tapes.
  4. Cover the bacon with buttered paper.
  5. Roast the bird at a moderate fire, basting it frequently with butter.
  6. A few minutes before the bird is done, remove the slice of bacon to let the breast take colour.
  7. Serve with plain brown gravy, fried crumbs, and bread sauce.
Original Text
ROASTING BIRDS. The rule of the ROAST in regard to GAME-BIRDS is not very complicated, but the work should be most carefully done, for game is easily spoiled, especially by over-roasting. Birds ought not to be done in the oven, because it is impossible to baste them properly if cooked in that manner. Of course the first thing to do is to pluck, draw, singe, and truss, placing a couple of shallots and one ounce of butter or roll of fat bacon inside the bird. Then to lay over its breast a broad slice of bacon, securing it in its position with tapes, and covering that with buttered paper. Next to roast the bird at a moderate fire, basting it frequently with butter. A few minutes before the bird is done, remove the slice of bacon, so as to let the breast take colour. Serve with plain brown gravy, fried crumbs, and bread sauce. For time in roasting see page 141.
Notes
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