1487 | Reed-birds à la Barsotti.
—Have twelve reed-birds, prepare them exactly the same as above. But instead of masking them with potato preparation, select twelve medium-sized, sound, even, raw potatoes; wash well and dry; cut off a cover, oval-shape, lengthwise, in the centre of each potato, then with a vegetable-scoop scoop out the interior of each sufficiently large for a reed-bird; season the inside of each potato with a teaspoonful of salt equally divided; let stand for one minute, then turn them upside down to let the water run out which the salt has drawn. Put one reed-bird in each potato with its breast upward; cut two slices of bacon, then cut each slice into six equal, square pieces; place one piece over the breast of each bird, put the cover on top, lay them in a roasting-pan, place in a moderate oven to roast for twenty-five minutes; remove them from the oven, dress on a hot serving-dish with a folded napkin, and send to the table with half a gill of maître d’hôtel (No. 145) separate.