Roast heron or crane appears in many early cookbooks, almost always with the bird's head to be pushed under the wing for cooking.




Original Receipt in 'A book of cookrye. Very necessary for all such as delight therin', gathered by "AW" (AW 1591);

Roast a Crane.
With his legs turned up behind him, his wings cut of at the ioynt next the bodye, and then winde the neck about the broche, and put the bill into his brest.
Heron, Curlew and Bitter, as a Crane: but the Bittures head must be of.