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Fieldfares, Roasted

These birds are trussed and roasted like a partridge. When put before a bright fire, baste well with butter or dripping, and froth nicely a few minutes before serving. Send to table hot on fried bread-crumbs, with a tureen of gravy, and another of bread sauce. Time, from fifteen to twenty minutes. Fieldfares are seldom to be bought. Sufficient for a dish, four.