To roast a partridge, grouse, or any other gallinaceous bird, is one of the simplest processes of cooking, yet one in which the game is often spoiled by being cooked too fast, the surface becoming scorched before the flesh is fairly warmed through. By this means the flavor is lost, the juices dissipated, and the natural tenderness of the meat destroyed.

The birds should be kept at such a distance from the fire that the flesh may be fully heated before the surface becomes browned. Then move slowly nearer the fire, so that the heat may fully penetrate the flesh. The birds should be basted occasionally with their own drippings, or with melted butter slightly seasoned. Catch the drippings on pieces of thin, crisp toast laid in the pan, one small slice for each bird. When nearly cooked, dredge the birds lightly with flour and cracker or bread crumbs. This unites with the juices and makes a beautiful brown crust.

The process should, if the fire be brisk, occupy about twenty minutes for a partridge, thirty for a grouse, fifteen for a snipe, plover, or woodcock. Serve each bird on a slice of toast, in covered hot dishes. This is the simplest way of cooking every variety of game birds.