Roasted Reed Birds

Ingredients

• 12 fine fat reed birds
• 2 ounces fine-cut larding pork
• 3 ounces butter
• ½ pint cream
• 6 slices of toast

Method

1. 1

   Pick and singe the birds, cut off the feet and wings, and prepare them.

2. 2

   Fry the larding pork until straw-colored, add butter, and brown the birds.

3. 3

   Add cream and cook until done.

4. 4

   Dress on toast, strain gravy, and serve with watercress.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 295. The excerpt below is the record exactly as published.

12 fine fat reed birds, cut oft the feet and wings, remove the skin from the head and pick out the eyes, remove the gizzard from the side with a skewer and push the legs through the skin inside, put the head under the wing, and stick the bill in the breast. Place a saucepan with 2 ounces fine- cut larding pork over the fire, fry till it begins to turn straw-color ; then add 3 ounces butter, put in the birds, leave the saucepan open, turn the birds with a fork until they are light brown all over ; then add Vs pint cream, cover and cook till done (if the gravy should get too brown, add a little boiling water) ; remove and dress them on 6 slices of toast

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