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Heasants, Partridges, Quail and Grouse

The methods of cooking all these birds are substantially the same. They should never be washed, but simply wiped with a damp towel, all shot being carefully picked out of the flesh with a sharp-pointed knife.

BROILED-Clean the birds and split them down the back. Sprinkle with salt and pepper, dust with flour to keep in the juices, and broil in a wire broiler, laying the inside to the fire first. When done, allowing about ten minutes for quail, twenty-five to forty for partridge and pheasant, lay them on a warm dish, butter them on both sides, and serve. During the broiling, if the breasts are quite thick, cover the broiler with a pan, and see that the fire is not too hot. Broiled quail are considered very nourishing food for invalids.

PANNED-Clean, and split the birds down the back. Dip them quickly in cold water, and sprinkle with salt, pepper and flour. The water causes the seasoning to adhere more thickly to the meat. Place the birds in a small baking-dish, with the inside of each upward; place a small piece of butter in each bird, add a cup of water, and roast in the oven, allowing fifteen to twenty minutes for quail and proportionately longer for larger birds, basting every five minutes after the first fifteen. Thicken the gravy, add salt and pepper, if necessary, and pour the gravy over the birds. ROASTED-Clean, truss and stuff the birds the same as turkey, and bake until brown, basting often with butter and water. Thicken the gravy and pour it over the birds. Serve with hot crumbs and bread sauce.

Nearly all small birds are served with their heads on, these being skinned when the birds are cleaned. There is a difference of opinion among epicures as to the drawing of these birds, many cooking them undrawn. The English do not draw woodcock, regarding the entrails as not the least delicious part of the bird; and some American housekeepers copy them in this respect.

Game should not be kept too long. Venison may be hung three weeks in cold weather, but birds should rarely be hung longer than one week. If birds are to be kept many days, draw but do not pick them, place a piece of charcoal in the body, and sift powdered charcoal into the feathers. A very important distinction must be made between white meat and dark meat in cooking game. Quail and partridge are white meat and, like chicken, must be thoroughly cooked but not dried. Duck, pigeons or squabs, grouse (prairie chicken), snipe and woodcock are dark meat and should be cooked rare and served very hot.