To Dress Wheatears
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Wheatears
- fresh butter
Instructions
- After the birds are picked, gutted, and cleaned, truss them like larks, put them down to a quick fire, and baste them well with fresh butter.
- When done, which will be in about 20 minutes, dish them on fried bread crumbs, and garnish the dish with slices of lemon.