This ragout may be made of capon, quail, hazel hen, snow hen, pheasant or snipe.
No. 43—BLACKBIRDS.
Quantity for 6 Persons.
- 12 blackbirds
- ¼ lb. of butter
- 1 pinch of salt
- 1 pinch of pepper
- ½ tbsp. of flour
- ½ tbsp. of white wine
- ½ cup of water or broth
- 6 juniper berries
For Stuffing.
- The intestines of the birds
- 2½ rolls
- ½ tsp. of lemon juice
- Some salt and pepper
- 2 tbsps. of butter
Preparation: The blackbirds must be fresh. They are cleaned, the head skinned, the eyes taken out and bill and claws chopped off a bit. The legs are turned inward, the right foot stuck through the eye sockets and the claws joined. The intestines are taken out and the gizzard removed. Juniper berries and the cleaned intestines are chopped fine, seasoned with salt, pepper, ½ teaspoonful of lemon juice and 2 tablespoonfuls of butter. This stuffing is put into the birds and the openings closed, fastening with toothpicks. They are then closely packed into a pan and the browned hot butter poured on, seasoned with more salt, pepper and 5 pulverized juniper berries, then fried 15 minutes, turning them over several times. The rolls are sliced and toasted, placed on a platter and the birds arranged neatly on the toast after removing the toothpicks. For the gravy, brown ½ tablespoonful of flour in the drippings, add water, wine, cook, strain and serve with the birds.
You may drip some gravy on the toasted roll slices to make them more palatable.
No. 44—LEIPZIG LARKS.
These birds are prepared just like the blackbirds in [No. 43]. The intestines may also be used for the filling.