Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 93

Broil or roast, according to our directions, chickens, ducks, geese, turkeys, partridges, pheasants, prairie hens, quails, etc.; then carve them; take the bones out of the pieces, place them in a crockery pot, which you fill with melted butter or lard, and cover well when cold. Place the pot in a cool and dry place, and they will keep for months.

When you wish to eat them, take out the quantity you want, and place it in a frying-pan, with the butter or lard that is around; fry till warm, and serve.