Photo: Sorin Gheorghita
Ingredients
- a pound of butter
- one quarter of a pound of butter
Directions
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. 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.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg