With all the luxury of statesmen dine,
On daily feasts of ortolans and wine.
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.