3947 Buntings


Wrap each bird in a strip of vine leaf, place in a tray moistened with a very little salt water and roast in a very hot oven for 4-5 minutes; the evaporation of the water prevents the birds from loosing their fat. Thus the use of slices of pork fat, butter or gravy becomes unnecessary.

The buntings may be presented, each placed in a half lemon fashioned in the shape of a basket.