Larded Grouse
Turn the legs over and free them from the body. Cut slices down to the bone the entire length of the breast; then slip the knife under and remove the slices. Cut off the wing and leg, and separate the backbone from the body. There are some morsels on the back which are considered choice by those who like the peculiar flavor of this game. As this is a dry meat, help generously to the bread sauce which should always accompany it.
Where this is the principal dish, or where a larger portion is required, divide it through the breast, as directed for small pigeons.
Woodcock, Snipe, and other Small Birds are usually served whole. But if only a portion be desired, divide them through the breast.