Reed Birds on Toast

Original Recipe

Remove the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a double broiler; brush a little melted butter over them and broil the inner side thoroughly first; then lightly broil the other side. Melt one quarter of a pound of butter, season it nicely with salt and pepper, dip the birds in it, and arrange them nicely on slices of toast.

Ingredients

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  • 1 dozen reed birds
  • 1 double broiler
  • 1 little melted butter over them and broil the inner side thoroughly first
  • 1 quarter of a pound of butter

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Required Gear

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Broiler

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Instructions

  1. 1

    Remove the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a double broiler; brush a little melted butter over them and broil the inner side thoroughly first; then lightly broil the other side.

  2. 2

    Melt one quarter of a pound of butter, season it nicely with salt and pepper, dip the birds in it, and arrange them nicely on slices of toast.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)