Quail On Toast

Dress carefully, removing the feathers without scalding. Split down the back, put in salt water for a time, then dry, butter carefully, season with pepper and salt and broil on a gridiron, turning frequently. When done butter well and serve 011 hot buttered toast, a quail, breast up, on each slice. Serve on a hot dish. Garnish with currant jelly.

Quail Pie

Prepare and cook same as Pigeon Pie. Some cooks leave the quail whole and stuff. Use the same stuffing as for Roasted Pigeons. Slices of hard-boiled egg may be added.

Woodcock Broiled

Dress, split down the back and broil or a well-buttered gridiron, cooking slowly until" a delicate brown; season with salt, pepper and butter. Serve with buttered toast, ½ a bird on each slice.

Woodcock Baked Or Roasted

Prepare as for broiling and roast in the oven, basting with butter, or draw and stuff with well seasoned bread-crumbs mixed with melted butter and beaten egg.

Prairie Chickens Baked Or Roasted

Prepare the same as for Roasted Pigeons, omitting the oysters from the stuffing and adding chopped parsley and summer savory. Moisten the dressing with melted butter and pour a very little water in the dripping-pan; baste with melted butter; cook one hour unless the bird is very tough. They may be split open down the back and baked without stuffing, same as woodcock.

Partridge Pie

Make the same as Pigeon Pie. Loosen the joints, but do not dismember. If desired the top-crust may be ornamented same as Venison Pasty.

Plover And Snipe

Dress, wipe carefully, season and lay each bird on a slice of toast (buttered). Arrange them in a dripping-pan, dredge with flour, put in the oven and roast briskly thirty minutes, basting frequently with melted butter. Serve. A brown gravy is best with this.

Reed Birds, Bail Birds And Ortolans

Stuff and roast same as Pigeons, or broil and serve on toast same as Quail or Woodcook. Ten minutes is sufficient to cook them usually.

Roast Wild Duck

Parboil with an onion in each to remove the fishy flavor. Use a carrot unless there is to be onion in the dressing. Stuff with any of the dressings used for tame ducks and roast until tender, basting at first with melted butter and then with the gravy in the pan. Weaken the pan gravy with boiling water, thicken with browned flour and stir in 1 tablespoonful of currant jelly. Serve separately.

Roast Wild Turkey

Dress carefully. Make forcemeat of bread-crumbs mixed with finely chopped salt pork and seasoned with salt, pepper, parsley and 1 tablespoonful of butter melted. Moisten the whole with milk. Sew up and roast, basting with latter and water at first, then with the pan-gravy; at last baste a few times with melted butter on account of the dryness of the meat. Dredge with flour, let it brown and serve. Weaken the pan gravy with hot water, thicken with browned flour and giblets (previously boiled). Garnish the edge of platter with link sausage roasted in the pan or tiny fried sausages the size of a dollar, alternating with parsley. Serve cranberry jelly with it.