Pick, singe and draw the bird. Remove the head, tips of the wings, and the feet; then wipe it. Put one-half teaspoonful of butter in a pan or chafing dish and when hot put in the bird and cook until brown, turning frequently. Season with salt and pepper. Serve on toast or a canape and garnish with cress or celery tips.

Baked Reed Bird

Prepare the bird as directed above and put in a small baking pan. Bake in a hot oven for ten or fifteen minutes. Baste occasionally.

The bird may be wrapped in a slice of bacon before baking.

In preparing dishes from meat which has been already cooked all gristle and fat must be removed. Meat should be chopped fine or cut into small pieces. It should be seasoned with salt, pepper and other seasonings, as desired.

Water in which the meat has been cooked, stock or any other liquid may be used for the sauces.