Roast Landrail, or Corn-Crake
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3-4 birds
- butter
- fried bread crumbs
- LANDRAILS.]
Instructions
- Pluck and draw the birds, wipe them inside and out with damp cloths, and truss them in the following manner:--Bring the head round under the wing, and the thighs close to the sides;
- pass a skewer through them and the body, and keep the legs straight.
- Roast them before a clear fire, keep them well basted, and serve on fried bread crumbs, with a tureen of brown gravy.
- When liked, bread-sauce may also be sent to table with them.