Dessert
Pie of small birds
Marion Harland’s original method for Pie of small birds, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Clean and stew the birds for half-an-hour in weak stock.
- Put a bit of butter upon each breast and sprinkle very finely minced salt pork over all.
- Thicken the gravy with browned flour, season well and pour upon the birds.
- Cover with a good crust, cut a slit in the middle, and bake, covered, half-an-hour.
Historical transcription
Source method
- 1
I wish I could preface the recipe with the information that English sparrows are available for this purpose. If not suppressed they are likely to lessen the supply of edible small birds and of warblers of all kinds to a degree inconceivable by those who have not watched their achievements in this line.
- 2
Blackbirds, ricebirds and snipe may be used in families or as neighbors in the manufacture of our dish.
- 3
Clean and stew the birds for half-an-hour in weak stock. Let them get perfectly cold in this gravy; take out, put an oyster in the body of each. Arrange around the inside of your bake-dish, the necks all against the rim, the tails pointing toward the center. Put a bit of butter upon each breast and sprinkle very finely minced salt pork over all. Thicken the gravy with browned flour, season well and pour upon the birds. Cover with a good crust, cut a slit in the middle, and bake, covered, half-an-hour. Then brown.
Nutrition pending
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