Fried Reed Birds
114. 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 yolk 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.