After roasting, this is the best of the preparations for buntings.
Cut some very large questche plums in half and remove the stones. Place on a tray, fill the cavities with a small piece of butter and place in the oven.
When almost cooked, place on each half plum, a bunting which has been moistened and wrapped in a vine leaf. Place in a very hot oven for 4 minutes.
On removing from the oven, lightly season with salt and brush with verjuice.
Arrange on a dish and serve as they are; the plums are not eaten but serve only as a support for the birds; they do, however, add flavour to the birds.
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