Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
131
Calories
1g
Protein
14g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup rich stock
- one teaspoon vinegar
- four reed birds
- two walnuts butter
- two birds on each slice of toast
- salt
Directions
1
Four Reed Birds, butter, salt, pepper, one-half cup rich stock, one teaspoon vinegar. Put into the chafing dish about two walnuts butter, or enough to float the birds. Season with salt and peper, and cook for six minutes, turning them frequently. Lay two birds on each slice of toast and pour over them a gravy made from the stock and vinegar. Serve hot.
Recipe sourced from
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