Reed-birds ( Henry Ward Beecher’s Receipt ).
Cut sweet-potatoes lengthwise; scoop out in the centre of each a place that will fit half the bird. Now put in the birds, after seasoning them with butter, pepper, and salt, tying the two pieces of potato around each of them. Bake them. Serve them in the potatoes. Or, they can be roasted or fried in boiling lard like other birds.