 ... thighs, draw it out, and then pass it through the other pinion, and fasten the strings at the back; next, pass the needle through the hollow of the back, just below the thighs, thrust it again through the legs and body, and tie the strings tightly...  The modern cook - Pagina 325di Charles Elmé Francatelli - 1846Visualizzazione completa - Informazioni su questo libro
 | Charles Elmé Francatelli - 1867 - 588 pagine
...hand across the breast, holding the legs erect; thrust the needle through the middle joint of hoth thighs, draw it out, and then pass it through the...to table with brown gravy under it, and bread sauce separately in a boat. No. 655.— BOAST PARTRIDGE8. These should be trussed, roasted, and served in... | |
 | Colin MacKenzie - 1867 - 510 pagine
...and then pass it through the other pinion and fasten the strings at the buck; next pass the needle through the legs and body and tie the strings tightly;...an hour, frequently -basting it; when done send to bible with brown gravy under it and bread sauce (which see) separately in a boat. Wild Fowl, en Salmis.... | |
 | Margaret Sim - 1879 - 288 pagine
...side. Press the feet close to the body, and tie the string tightly. Next pass the needle with string through the hollow of the back, just below the thighs...through the legs and body, and tie the strings tightly. Spit and roast the pheasant before a clear brisk fire for threequarters of an hour, basting it frequently.... | |
 | 1903 - 456 pagine
...and then pass it through the other pinion, and fasten the strings at the back ; next pass the needlo through the hollow of the back, just below the thighs,...tightly ; this will give it an appearance of plumpness. Roast and send to table in the same manner and with the same accompaniments as directed for ROAST PARTRIDGE... | |
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