Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 118

Take and clean them very clean and wipe them dry. Season them inside as well as out with cloves, mace, nutmeg, pepper, and salt and put them (breast downwards) into a stean (stoneware) pot and cover them well with butter, cover the pot (so that it is airtight) and bake them in a slow oven for 1 hour or more according to their age, then drain them from the gravy, putt them into pots and take the oil’d butter from the gravey and pour over the birds. If not enough, oil more butter and cover half an inch thick.