Reed Birds

Ingredients

• Six reed birds
• one-half pound of fat bacon
• one dessert spoonful of salt
• one teaspoonful of pepper

Method

1. 1

   Pluck, singe, and draw the birds.

2. 2

   Clean inside and out.

3. 3

   Wrap bacon around each bird and secure with twine.

4. 4

   String on a spit and broil over an open fire for 20 minutes.

5. 5

   Serve garnished with parsley or watercress.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 34. The excerpt below is the record exactly as published.

Reed Birds; — Six reed birds, one-half pound of fat .bacon, one dessert spoonful of salt, one teaspoonful of pepper

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