Thursday, 13 May 2010
Another interesting now-out-of-favour recipe from my hundred year old collection of family recipes.
When killed, pull off the heads, when plucked and trussed, soak them in vinegar and roast very quickly. Be sure to bast with butter continually whilst at the fire.
WHEATEARS may be cooked in the same way, but are best dipped in breadcrumbs, and only take from ten to twelve minutes roasting.