BIRDS
(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.
133
ROAST OF LAMB
(Arrosto d'agnello)
Take a leg of lamb and season it with salt, pepper, oil and a drop of vinegar. Pierce it here and there with the point of a knife and leave it like this for several hours. Also lard it with bay leaf or rosemary to be removed when serving. The leg of lamb can be baked or, as the Italians do, cooked at the spit.