Birds
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The best way to cook birds, and that nearly always used by the Italians, is roasted at the spit.
- They must be spitted with a small slice of bread between each bird.
- Also wrap each bird in very thin slices of bacon, in such a way that it can be spitted with this covering.
- Mind to slice the bacon almost as thin as paper.
- Pass some oil--only once--over when they begin to brown, using a brush or a feather, and salt only once, moderately.
- Put on the fire when near to be served, otherwise they may get dry and lose much of their flavor.
- The cooking is rapidly done if on a good fire.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board