Roast Landrail or Corn-Crake

Ingredients

• 3 whole Landrail or corn-crake birds
• Fried bread-crumbs
• Gravy
• Well made bread sauce

Instructions

1. Strip the feathers from the birds and draw (eviscerate) them, preparing them as usual for roasting.
2. Truss each bird as you would a snipe.
3. Roast quickly at a brisk but not fierce fire for fifteen to eighteen minutes.
4. Serve on fried bread-crumbs if desired, or omit these and dish with gravy poured around.
5. Serve additional gravy in a tureen on the side and accompany with well-made bread sauce.