How To Roast Partridges, Pheasants, Quail, Grouse, Or Prairie Fowls

Pick and draw the birds the same as chicken. Wipe them carefully, inside and out, with a wet towel; then dry them. Do not wash unless you wish to spoil them. Now tuck the wings back, and fasten the legs up to the sides of the body with a small skewer, so that when the bird is on its back the legs stand up, not down toward the rump, as you truss a chicken. Lard them thickly over the breast (this may be omitted, but they are not so good), place them in a baking-pan or before a good fire, baste with melted butter at first and afterwards with their own gravy; dredge with salt and pepper when half done. Roast three-quarters of an hour, if liked rare; if well done, one hour. Serve on squares of toast, with the gravy in the pan poured around them. Garnish with parsley.

How To Broil Pheasants, Partridges, Quail, Grouse, Or Prairie Fowls

Split them down the back, lard the breasts, and broil the same as pigeons.

Serve currant jelly with them.

How To Roast Woodcocks, Snipes, Or Plovers

Many prefer these birds not drawn; that is, the crop only is taken out through a small slit in the skin on the back of the neck, while all the entrails are allowed to remain in the bird. Of course, every one to his own taste; but we prefer and recommend that they should be drawn, but not washed, as it certainly does spoil game or poultry to put them in water. Wipe them, inside and out, with a damp towel, and then dry on a clean one.

For those who like the trail, as it is called, we will give the following recipe:

Pick the birds, singe, and take out the crop as directed. Cut the wings off at the second joint - that is, the second from the tip. Scald the legs and peel the skin off the feet and lower part of legs; pick the necks all the way up to the head; then singe, fold the legs close to the body, and mn the bill of the bird through both legs and the body. Cover the breast with thin slices of bacon and fasten with twine. Now place the birds in a baking-pan with a square of toasted bread under each bird to catch the trail; put them in a hot oven or before a good fire. Roast thirty-five minutes, basting every five minutes, the first time with melted butter and afterwards with the gravy in the pan. Remove the bacon five minutes before the birds are done, baste them with melted butter, dust with salt and pepper, and put back to brown. Serve on a heated dish with the squares of toast under them. Garnish with parsley and a spoonful of currant jelly.

We will say to those who, like ourselves, prefer them drawn, proceed as directed above, only draw the bird and wipe it inside and out.

How To Roast Rail And Reed Birds

Pick, draw, and singe the birds. Cut off the ends of the wings and the feet. Leave the heads on. Wipe the birds, inside and out, and wrap each in a thin slice of bacon. Take a skewer long enough to hold six birds, run the skewer through the bacon and the bodies of the birds, fasten them on the spit and roast before a clear fire fifteen minutes, basting almost constantly with their own dripping. Serve each bird on a square of toast garnished with parsley - of course, removing the skewer and bacon.

Or, wrap the birds in bacon and tie with twine, place them in rows in a baking-pan, and bake in a quick oven fifteen minutes, basting three or four times with their own dripping. When done, remove the bacon and strings, serve on squares of buttered toast with the gravy from the pan poured around them. Garnish with parsley.

All small birds, such as meadow larks, robins, blackbirds and sparrows, may be cooked in the same manner.

Blackbird Pie

Blackbird pie may be made the same as Pigeon Pie, using one dozen blackbirds instead of four pigeons.