A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Roast from twenty to twenty-five minutes. Cut the bread in diamond shapes large enough for each bird to stand upon, and serve some gravy in the dish and some in a tureen.
Preserved exactly as written in the original source
Skin the head and neck of the bird, pluck the feathers
Truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh
Twist the legs at the knuckles and press the feet upon the thigh
Put a piece of bread under each bird to catch the drippings
Baste with butter, dredge with flour
Roast fifteen or twenty minutes with a sharp fire
When done, cut the bread in diamond shape, each piece large enough to stand one bird upon
Place them aslant on your dish, and serve with gravy enough to moisten the bread
Serve some in the dish and some in the tureen
Garnish with slices of lemon
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