These are good as long as the legs are flexible; if not, examine them carefully, they might be rotten inside.

Lard them well, envelop each in buttered paper, and place on the spit before a good fire ; baste often, remove the paper after twenty or twenty-five minutes; leave two or three minutes more, basting continually with the drippings; dish the birds; mix with the drippings a few drops of lemon-juice, and a little salt and pepper, and serve with the birds.

Baked

Lard the bird as for roasting; that is, the fleshy parts only are larded with salt pork, then truss them as directed for chicken, place them in a baking-pan, cover the bottom of the pan with cold water, put a piece of buttered paper on each bird, place in a hot oven, baste often till done. Serve with the gravy some water-cress, and lemon-juice, or vinegar.

It is also prepared, cooked, and served in the different ways described for prairie-hen, either in chartreuse, salmis, salad, or any other way.