To Roast Ortolans Recipe

With all the luxury of statesmen dine,

On daily feasts of _ortolans_ and wine.

CAWTHORN.



Put into every bird an oyster, or a little butter mixed with some

finely sifted breadcrumbs. Dredge them with flour. Run a small skewer

through them, and tie them on the spit. Baste them with lard or fresh

butter. They will be done in ten minutes. Reed birds are very fine made

into little dumplings with a thin crust of flour and butter, and boiled

about twenty minutes. Each must be tied in a separate cloth.

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