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Small Birds, Fried

When the birds cannot conveniently be broiled, they may be fried as follows. Pluck the birds carefully, split them open, and flatten them; sprinkle salt and pepper upon them, and roll them in bread-raspings. Dissolve a small slice of fresh butter in a frying-pan; when it is hot, lay the birds in it, and fry them nicely. Put them on a hot dish. Add a table-spoonful of boiling water to the gravy in the pan, let it boil up once, strain it into the dish, and serve very hot.