Practical cooking and dinner giving : a treatise containing practical instructions in cooking, in the combination and serving of dishes, and in the fashionable modes of entertaining at breakfast, lunch, and dinner (1877)
Henderson, Mary F. (Mary Foote), 1842-1931 · New York : Harper & Brothers ... · leaf 188
188 PRACTICAL COOKING, AND DINNER GIVING. both ends. Roast them at a good fire, placing a dripping-pan, with buttered slices of toast under them, to catch the trail as it falls. Baste the snipe often with a paste -brush dipped in … melted butter. Let them roast twenty minutes ; then salt the birds, and serve them immediately on the pieces of toast. Reed-birds (Henry Ward Beecher’' s Receipt), Out sweet -potatoes lengthwise; scoop out in the centre of each a place that will fit half the bird. Now put in the birds, after…
Cooking, American
Internet Archive · Smithsonian Libraries · Public domain (published before 1931). Free to use for anything.
