LANDRAIL, Roast, or Corn-Crake.
LANDRAILS.
Ingredients.—3 or 4 birds, butter, fried bread-crumbs. Mode.—Pluck and draw the birds, wipe them inside and out with damp cloths, and truss them in the following manner: Bring the head round under the wing, and the thighs close to the sides; pass a skewer through them and the body, and keep the legs straight. Roast them before a clear fire, keep them well basted, and serve on fried bread-crumbs, with a tureen of brown gravy. When liked, bread-sauce may also be sent to table with them. Time.—12 to 20 minutes. Average cost.—Seldom bought. Sufficient.—Allow 4 for a dish. Seasonable from August 12th to the middle of September.