To Dress Wueat-Kars
From The practical cook, English and foreign. Containing a great variety of old receipts, improved and remodelled (1845).
Credit
From The practical cook, English and foreign. Containing a great variety of old receipts, improved and remodelled (1845), printed page 208, digitised by the Internet Archive: https://archive.org/details/b33282420
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients
Method
- These exquisite birds are in season from July to October.
- They are particularly delicate, and should be dressed with a vine-leaf over each.
- When picked, gutted, and trussed, spit them on a long wooden-skewer ;
- a dozen on each.
- Brush them over with the yolks of raw eggs, diluted with a spoonful of raw milk, to each yolk;
- and having covered them with fine bread crumbs tie the skewers on a spit, and roast them before a brisk fire, for twelve or fifteen minutes.
- Baste them with fine fresh butter, and serve them on bread crumbs, that have been fried in clarified butter to a cinnamon brown, quite hot and dry.
- Wheat-ears are excellent for breakfast, luncheon, supper, entrémets, or fora pie.
- For the latter purpose, split them down the back, chop off the legs, and season them with a little pounded mace, nutmeg, pepper, and salt.
- Place them in a potting pot that will hold about a dozen, bake them in a sharp oven twenty minutes.
- Keep them in a cold place.
- They are generally sent to table in the pot.
Plating
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