Broiled Reedbirds

Dress the reedbirds without splitting them, place an oyster in each one, season them with salt and pepper, broil them quickly over a hot clear fire for about five minutes, and serve at once.

Fried Reedbirds

Pluck and dress the birds, splitting them down the back; season them rather highly with salt and pepper, roll them in flour, cornmeal or sifted bread or cracker crumbs and fry them brown in butter or lard equally mixed and made smoking hot before the birds are placed in it. Or dress, split and season them. They must be served hot as soon as they are brown.

Roasted Reedbirds

Procure a dozen freshly killed, fine, fat reedbirds, cut off their legs and wings, pick the eyes out, remove the skin from the heads, clean and wipe them neatly and with a skewer remove the gizzards from the sides; then cover their breasts lightly with thin slices of bacon, arrange them on three small skewers, four on each one, and place them in a roastingpan; season with a pinch of salt, spread over a very little butter, and stand them in the oven to roast for seven minutes. Place them on a hot dish on pieces of toast, and serve at once.