Broiling is the favorite way for cooking game, for which allow about forty minutes; butter well and serve hot on hot dishes, For roasting allow thirty minutes. Serve with jelly. Garnish with lemon slices, Saratoga potatoes, or water-cresses.

Broiled Quail

Dress carefully, and soak a short time in salt and water; split down the back; dry with a cloth, and rub them over with butter, and place on the gridiron over a clear fire; turn frequently, and dip in melted butter; season with salt; prepare a slice of thin toast, nicely buttered and laid on a hot dish, for each bird, and lay a bird breast upward, on on each slice; garnish with currant jelly.

How To Broil Quail Or Woodcock

After dressing, split down the back, sprinkle with salt and pepper, and lay them on a gridiron, the inside down. Broil slowly at first. Serve with cream gravy.

Roast Quail Or Prairie Chicken

Dress carefully and wipe dry; tie a piece of salt pork over the breast of each bird, and put into a steamer over boiling water, covering closely, and steam twenty minutes; take out, remove the pork, and put into the oven, basting them often with butter, and brown.

Broiled Prairie Chicken

Wash thoroughly and remove the skin; put in hot water and boil fifteen or twenty minutes; take out and sprinkle with salt, pepper, and rub over with butter, and broil over a clear fire; place each on a piece of toast; garnish with currant jelly.

Minced Fowls

Remove from the bones all the flesh of either cold, roast, or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced quite half. Strain the gravy and let it cool. Next, having first skimmed off the fat, put it into a clean saucepan with a half cup of cream, three ounces of butter, well mixed with one tablespoon of flour. Keep these stirred until they boil. Then put in the fowl, finely minced, with three hard-boiled eggs, chopped, and sufficient salt and pepper to season. Shake the mince over the fire until just ready to boil. Dish it on hot toast and serve.

Stewed Giblets

Put the giblets in a pan with butter, and fry a light brown; add parsley, an onion, a little thyme, and thicken with a little flour, and cover with stock; boil nearly two hours, and then take up the giblets; let the gravy boil a little longer, and then strain over the meat.

How To Roast Wild Fowl

The flavor is best preserved without stuffing. Put pepper, salt, and a piece of butter into each. Wild fowl require much less dressing than tame. They should be served of a fine color, and a rich, brown gravy. To take off the fishy taste which wild fowl sometimes have, put an onion, salt, and hot-water into the dripping-pan, and baste them for the first ten minutes with this, then take away the pan and baste constantly with butter:

Snipe

Clean nicely and singe; put a piece of butter into each one, and tie a small piece of bacon over the breast, and bake, basting frequently; serve with water-cress.