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 Sparrows in batter, boiled (Raffald 1769). See also: Fonnell  Image: Unknown This dish is not in any way connected with the pasta 'Spätzle' (sparrow) dumplings of Germany, Switzerland and Hungary, which are so named from their shape. This one has real sparrows.  Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)TO MAKE A SPARROW DUMPLING Mix half a Pint of good Milk with three Eggs, a little Salt, and as much Flour as will make it a thick Batter, put a Lump of Butter rolled in Pepper and Salt in every Sparrow, mix them in the Batter, and tie them in a Cloth, boil them one Hour and a half, pour melted Butter over them, and serve it up See: Small Birds  |
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