Partridges, split in the back, and broiled over a bright fire, with a dressing of salt, pepper and butter, make an excellent dish. Care must be taken not to cook them too fast, or the same difficulty above mentioned, of browning the outside before the flesh is warmed through, will result. The fire should not be too hot, nor the gridiron rest too near it. In all cases game should be served on hot dishes.
Rail, when roasted on the spit, enveloped in greased paper, are very good. They should never be stuffed. Fifteen minutes will cook them if the fire be brisk Reed birds are best when roasted au naturel on the spit before a brisk fire. They cook better enveloped in greased paper, there being less waste of the fat. They are good, also, when stuffed with bread crumbs, butter, and a little of herbs ; and also when nicely broiled. Some prefer them this way to all others.
Dress and freeze or lay in salt water over night, boil until tender, season with butter, and make dump-25 R lings, same as biscuit dough; roll, cut in pieces and drop them in; thicken gravy with a little flour and milk.
Pick dry, draw and split down the back; wash and soak in salt water a few minutes, drain and dry with a cloth. Broil and baste often with butter; set in the oven with bits of butter on each piece and brown nicely. (They may be fried as chicken if desired.) Have ready as many slices of buttered toast as there are birds and serve with breast upward on each slice.
When several kinds of small game are brought in, the best way to utilize them is to stew each kind tender, add them together with enough butter to make the gravy rich, and make the pie by lining a baking-pan with a rich crust the same as for chicken pie; put in the game, seasoned with salt and pepper, a little of the dough for dumplings, and the gravy after it has been thickened ; add top crust, pinch the edges together like pie; bake half an hour in a hot oven.