Bring a small saucepan of water
to the boil, add a teaspoon of salt
and boil the little birds in this for 5
or 6 minutes. Take them out of the
water, drain them well, and allow
them to cool. They can then be
eaten cold as they are, or preserved
for as long as a year by being put
into a glass or earthenware jar and
covered with wine vinegar, to
which a tablespoon of salt is added
or not, as you please.
DOLMÁDES
Dolmádes, little rolls of savoury
rice in vine leaves, are a favourite
first course in Greece, Turkey, and