Roasted Reed Birds
112. 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.