Ingredients
- one cup of water
- one tablespoonful of cracker crumbs to the gravy
- two tablespoonsful of buttei
- 29 pound
- two tablespoonsful of currant jelly
Directions
1
Wash quickly, rub with salt and pepper; place in a baking- pan with one cup of water and two tablespoonsful of buttei-. Bake in a very hot oven; allow twenty minutes for each
2
Exchange Cook Book. 29
3
pound. Just before it is taken from the oven pour in a wine glass of sherry or Madeira wine, and two tablespoonsful of currant jelly, remove from the pan to a hot dish, add one tablespoonful of cracker crumbs to the gravy; serve at once.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
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