How To Roast Pheasants, Partridges, Quails Or Grouse

How To Roast Pheasants, Partridges, Quails Or Grouse

chestofbooks.com

Pick and draw the birds immediately after they are brought in. Before you roast them, fill the inside with pieces of a fine ripe orange, leaving out the rind an

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Ingredients

  • pieces of a fine ripe orange
  • grated cold ham
  • bread-crumbs
  • butter
  • a little yolk of egg
  • small slips of the fat of bacon
  • water
  • browned flour
  • claret
  • the juice of two large oranges

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