Roast.
Clean, truss, and stuff as you do chickens; roast at a hot fire, and baste with butter and water until brown; sprinkle with salt, dredge lightly at the last with flour to froth the birds, and serve hot. Thicken the gravy with browned flour, boil up, and serve in a boat. Wash the inside of all game—prairie-fowls in particular—with soda and water, rinsing out carefully afterward with fair water.