(Recipe #12, page 149)
Only the breast of a heron is edible; it is delicious, but the rest of the flesh is oily. Sprinkle the necessary amount of salt on the breast, wrap it in slices of good pork fat, place it in a generous amount of hot butter, and cook it over moderate heat until tender and lightly browned, basting frequently and after a while adding a cup of cream. Make gravy as in cooking rabbit.
Translated by David Green.
Ed.Note: Please be sure to read the comment posted by Babsje below. What was legal in the 19th century is not legal in the 21st, so please do NOT try this recipe with heron!