To Roast Pheasants, Partridges, Quails, or Grouse
Pick and draw the birds immediately after they are brought in. Before you roast them, fill the inside with pieces of a fine ripe orange, leaving out the rind and seeds. Or stuff them with grated cold ham, mixed with bread-crumbs, butter, and a little yolk of egg. Lard them with small slips of the fat of bacon drawn through the flesh with a larding needle, Roast them before a clear fire.
Make a fine rich gravy of the trimmings of meat or poultry, stewed in a little water, and thickened with a spoonful of browned flour. Strain it, and set it on the fire again, having added half a pint of claret, and the juice of two large oranges. Simmer it for a few minutes, pour some of it into the dish with the game, and serve the remainder in a boat.
If you stuff them with force-meat, you may, instead of larding, brush them all over with beaten yolk of egg, and then cover them, with bread-crumbs grated finely and sifted.