Fieldfare

(Recipe #164, page 117)

Fieldfares are prepared according to the directions in section I, except that the stomach is removed by means of a trussing or packing needle. Set them on the stove close together with plenty of butter (6 ounces for 12 birds) and a cup of water, preferably in an earthenware container, sprinkle them with salt, and roast them covered until they are tender, turning them once, or if preferred until they are quite crisp. Since fieldfares often feed on juniper berries and berries are usually found in their stomach, many cooks avoid adding more. If a stronger juniper flavor is desired, add coarsely ground juniper berries, as fresh as possible, to the butter.

Translated by David Green.

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