Clean, wipe dry, brush them over with the yolk of egg, roll in bread crumbs and roast in a quick oven for 10 or 15 minutes. Baste with butter and keep them covered with bread crumbs while roasting. Serve the crumbs under the birds and lay slices of lemon on them.
Pluck and clean. Take a cracker, an egg, a piece of butter or chopped suet the size of an egg, and a pinch of sage or sweet marjoram. Make into small balls and put one with a thin slice of salt pork into each bird. Lay the birds close together in a pot. Dredge well with flour. Put in a good tablespoon of butter to 6 birds. Cover with water. Cover the pot and stew slowly for about an hour and a half. Less time if young and very tender, and longer if old. Serve on a large platter with the gravy. Other birds may be potted the same way.
Take the grated crumbs of a small loaf of bread, chop fine a pound of fat bacon, a sprinkling of thyme, parsley, and pepper, mix with a couple of raw eggs, stuff the craws of the pigeons with this, lard the breasts and fry them brown. Then put into a stewpan with some beef gravy and stew 3/4 of an hour. Thicken with a tablespoon of butter rolled in flour. Serve on a platter and strain the gravy over them. A nice accompaniment is a row of force-meat balls around the edge of the dish.
Boil 2 or 3 large birds or half a dozen small ones with a pound of bacon in water enough to cover well. Season it with salt. When tender take them out with a little of the liquor. Into the remainder put 2 pounds of clean washed rice. Cook until done, keeping closely covered. Stir into it a cup of butter, and salt to taste. Put a layer of the rice in a deep dish. On this lay the birds with the bacon in the middle. Add the liquor. Then cover them all with the rice that is left. Smooth it and spread over it the beaten yolks of 2 eggs. Cover with a plate; bake 15 or 20 minutes in a moderate oven.
Clean and truss. Lay in a pan and season with salt and pepper. Rub over with butter and cook in a quick oven. A piece of fat bacon or salt pork laid on each one gives a good flavor. Toast some bread and put a piece under each bird before it is quite done. Baste with butter and water. Take up on a hot platter, a bird on each slice of toast, and serve together.
Remove all shot, clean quickly and thoroughly. Cut open and lay on them thin slices of salt pork. Place in a dripping-pan with a cup of water, and cook in the oven until done. The time will vary from 40 minutes to an hour and a half, according to the size and age of the bird.
Stuff them, after cleaning, with a dressing of bread crumbs and seasoning of pepper and salt, and mixed with melted butter. Sage, onion, or summer savory may be added, if liked. Secure the fowl firmly with a needle and twine. Steam in a steamer until tender. Then remove to a dripping-pan, dredge with flour, pepper, and salt, and brown delicately in the oven. Baste with melted butter. Garnish with parsley and lumps of currant jelly. Prairie fowls may be stewed or broiled the same as other birds mentioned in this chapter.