Woodcock

Woodcock may be broiled, buttered well, seasoned with pepper and salt and served on toast, or they maybe stuffed and roasted; if the latter, prepare a filling as for partridges, stuff the birds loosely, tie them round with wrapping-cord, season with pepper and salt, dust with flour, roast about half an hour, basting with butter and hot water; make a gravy by stewing the giblets in a very little water until tender, then chop them and put them with their broth into the pan; after you have taken the birds out, add a tablespoonful of currant jelly and a glass of Port wine; boil up and pour over the birds. Always bear in mind when making a gravy with the giblets of birds that there should not be more than a few tablespoonfuls of broth before you add the jelly and wine; thicken with browned flour. Snipe, or any other small birds, may be cooked in the same manner.

Pheasants

Prepare, stuff and roast the same as chickens, baste with butter and water, make a gravy with the giblets, thicken with browned flour, add a glass of wine, and serve currant jelly with them. Three-quarters of an hour will be sufficient for a full grown bird.

Guinea Fowls

When young these birds are very fine; make a filling as for ducks, and dress and serve them the same way, and accompany them with currant jelly or cranberry sauce.

Reed Birds

When cleaned, dip each bird in beaten yolk of eggs, then roll in bread crumbs or cracker dust which have been seasoned with pepper and salt, and fry a nice brown in half butter and half lard or sweet beef drippings. Or, they may be broiled and served on toast, with plenty of butter and a little pepper and salt.

Frogs

Only the hind-quarters of frogs are cooked; wash and wipe them, flour them and fry a light brown in butter; or put them in a stew-pan with butter, a sprinkling of flour, and pepper and salt; shake them about over the fire for a moment, then add a very little water, simmer until tender and almost dry, then add a corfeecup of cream, butter the size of an egg, a little flour and chopped parsley, give a boil up and serve.