110. Stewed Reed Birds, No. 1

Pick the birds, and cut and clean them like chickens. Make a force meat of cold veal, finely chopped with a little grated ham, some pow-6* dered nutmeg and mace, and a very small portion of cloves; season the birds inside with pepper and salt, fill them with the dressing, rub them on the outside with pepper and salt, tie the legs down with a piece of thread, which must be cut off when the birds are dished. Place them in the stew-pan with a piece of butter on each and a little flour; put a little water in the bottom of the stew-pan to keep them from burning, and cover them close; when they are tender take them out, cut off the threads, and if the gravy should not be thick enough, add some butter rolled in flour. Pour the gravy over them and serve them hot.

111. Stewed Reed Birds, No. 2

Pick and singe them, and with a pair of scissors cut them down the back; or they may be drawn in the same way as chickens. Wash them and dry them on a clean cloth; season with pepper and salt, place a layer of birds at the bottom of your stew-pan, dredge a little flour over them, and add some lumps of butter; then put in another layer of the birds, and so on till all are in. Pour-over them just enough water to keep them from burning, cover the stew-pan and let the birds cook slowdy. When they are done take them up, and if the gravy is not thick enough, add a little butter rolled in flour, let it boil once and pour it over the birds.

112. Roasted Reed Birds

Pick your birds, and with a pair of scissors cut and draw them as chickens. Wash them clean and wipe them dry; make a dressing of bread crumbs, pepper, salt and butter enough to make the crumbs adhere together; chopped onion may be added, with a small quantity of any kind of sweet herb, finely powdered. Fill the birds with this dressing, sew them up, put them on a spit, and baste them with butter whilst they are roasting.

113. Reed Bird Pie

Cut your birds in half, wash them and wipe them dry; season with pepper and salt. Line the sides of your pie dish with paste, then place in a layer of reed birds; over these dredge a little flour and put some lumps of butter; then put in another layer of birds, and flour, and butter, till all are in. Put in enough water to make the gravy, cover with a lid of paste, and bake in a moderate oven. Leave an opening in the centre of the top crust to let the steam escape.

114. Fried Reed Birds

Pick them, cut them down the back with a pair of scissors, wash them and dry them in a cloth, season with salt and pepper, dip each one first into some yelk of egg well beaten, then into bread crumbs or grated cracker, and fry them in hot lard and butter mixed in equal portions.

The white of the egg should not be used, as the bread or cracker crumbs will not adhere to the flesh so well.

They may be dressed as above, and fried in the hot lard and butter, without the egg and crumbs.