Reed Birds
Ingredients
Directions
Carefully pick and draw the birds without removing any fat.
Truss them on a skewer and cook them over a brisk fire for a few minutes.
Serve the birds on buttered toast and pour a small portion of gravy over them.
Ensure they are served hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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