Reed Birds

Ingredients

• a dozen or more
• season with pepper
• season with salt
• season with butter

Method

1. 1

   Pick, open, and wash carefully the reed birds; place them in the folds of a clean towel, and with a rolling-pin crush the bones quite flat.

2. 2

   Season with pepper and salt, spread them in a folding gridiron, put them over a clear fire, broiling the inside first, and when a light brown turn the gridiron.

3. 3

   Serve on buttered toast, season with butter and salt, and baste them well with fresh butter.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 96. The excerpt below is the record exactly as published.

Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals, with the inside toward the fire. Serve on buttered toast, garnish with parsley. Wood- cock, and small birds may be broiled in the same manner, and are delicious and nourishing for fare for invalids." REED BIRDS. " Pick, open, and wash carefully a dozen or more; place them in the folds of a clean towel, and with a rolling-pin crush the bones quite flat; season with pepper and salt, spread them in a folding gridiron, put them over a clear fire, broiling the inside first, and when a light brown turn the gridiron. Serve on buttered toast, season with butter

Cook this with the app: pantry check, scaling, and the assistant.