To dress Ruffs and Reiss

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

They are Lincolnshire Birds, and you may fatten them as you do Chickens, with White Bread, Milk and Sugar; they seed fast and will die in their Fat if not killed in time; truss them cross legg’d as you do a Snipe, spit them the same way, but you must gut them, and you must have good Gravy in the Dish thicken’d with Butter and a Toast under them; serve them up quick.