Baked Reed Bird
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Prepare the bird by removing any gristle and fat.
Place the bird in a small baking pan.
If desired, wrap the bird in a slice of bacon.
Bake
Bake in a hot oven at 400°F (200°C) for 10 to 15 minutes, basting occasionally.
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.
Explore the science
What each ingredient does
- Bacon
- Adds fat that bastes the bird and gives it extra savour as it cooks.
The step that matters
Baking in a hot oven. A short, hot bake cooks small birds quickly. Too long at high heat dries the lean meat, so checking for doneness and basting regularly helps keep it moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.