Bird Nettle Soup

Ingredients:
3 cups nettle, preferably purple haired variety;
1 cup thistle;
5 to 7 small birds, preferably finches or sparrows, de-feathered and de-beaked;
3 quarts water;
sage, salt and pepper to taste

Preparation:
Boil birds. Add nettle, thistle and spices. Go away. Come back. Serve. Eat.