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To Roast Winged Game

520. These are dressed in the following modes: winged game, consisting of pheasants, black-cock, grouse, and partridges, are all dressed and served alike, the time only varying. Pheasants and black-cock will take from thirty to fifty minutes, according to size, at a brisk, but not strong fire. Grouse and partridges from twenty-five to thirty minutes. They require constant basting, but no dredging, as they ought not to be more browned than necessary, according to present fashion. Pheasants and black-cock are served with bread sauce and made-gravy only, but partridge and grouse usually have fried breadcrumbs also.