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Ptarmigan, Roasted

Hang the birds as long as possible. Pluck and draw them carefully, and truss like grouse. Baste liberally, and just before they are done enough flour and froth them nicely. Serve very hot, either on fried bread-crumbs or on buttered toast, and send brown gravy and bread sauce to table with them. Time to roast, half an hour. Probable cost, 1s. 6d. to 2s. 6d. each. Sufficient, two for a dish.