Roast Landrail, Or Corn-Crake
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Ingredients
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3 or 4 birds, butter, fried bread crumbs. [Illustration: LANDRAILS.]

Method
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Pluck and draw the birds, wipe them inside and out with damp cloths, and truss them in the following manner:--Bring the head round under the wing, and the thighs close to the sides; pass a skewer through them and the body, and keep the legs straight. Roast them before a clear fire, keep them well basted, and serve on fried bread crumbs, with a tureen of brown gravy. When liked, bread-sauce may also be sent to table with them.

Source: Mrs Beeton's Book of Household Management (1861)
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