Birds Recipe

(Arrosto di uccelli)



The best way to cook birds, and that nearly always used by the Italians,

is roasted at the spit. They must be spitted with a small slice of bread

between each bird. Also wrap each bird in very thin slices of bacon, in

such a way that it can be spitted with this covering. Mind to slice the

bacon almost as thin as paper. Pass some oil--only once--over when they

begin to brown, using a brush or a feather, and salt only once,

moderately.



Put on the fire when near to be served, otherwise they may get dry and

lose much of their flavor. The cooking is rapidly done if on a good

fire.

Vote