The best way I have found for cooking this delicious game bird is, first, after cleaning, to cut off the wings and legs, as, with the back, these parts are of little account; next, split the birds in the centre, taking out the breast-bone, and you have two heavy pieces; if the bird is large, divide again; do not wash, but wipe with a damp cloth. Season with pepper and salt, and broil with butter quite rare; then lay in a porcelain-lined pan, with butter and currant or grape jelly, adding a little cayenne pepper, and a small quantity of port or white wine.

[Venison steak may be cooked in the same manner. ]