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Categories:
sparrows flour oil onion celery fatback per marjoram per tarragon salt fatback pepper salt chilies clove garlic thyme bay leaf lemon onions celery carrots apple bouillon
Viewed: 100 - Published at: 6 years agoIngredients
- 6 sparrows or 2 blackbirds per person
- seasoned flour for dredging
- fat or oil
- chopped onion
- chopped celery
- 1 tsp. diced fatback per bird
- pinch of marjoram per bird
- pinch of tarragon per bird
- salt and pepper
- 6 to 8 lb. cut (for 8 persons)
- 1/2 lb. fatback
- 1 tsp. pepper
- 2 tsp. salt
- 2 chilies
- 1 clove garlic
- thyme, savory and marjoram
- 1 bay leaf
- 1 lemon, cut in 1/4-inch slices
- 2 onions, cut in 1/2-inch slices
- 1 c. chopped celery with leaf end
- 3 carrots, cut in chunks
- 1 apple, sliced
- bouillon
Method
- Place meat on rack; salt and pepper. Strip with thin sliced salt pork or fat back.
- Add a pinch of thyme, savory and marjoram. Slice garlic very thin and sprinkle over meat.
- Add 2 quarts of bouillon.
- Add bay leaf and chilies.
- Add vegetables, apple slices and onion slices on meat.
- For a thin roast, cook 1 1/2 hours.
