Pour four or five tablespoons in a pan, light it and hold game over it. If more alcohol is wished, do not add till all is con- sumed. Game should not be washed,^ unless absolutely necessary for cleanliness. With care in dressing, wiping inside with a damp cloth will render them perfectly clean. If necessary to wash, do it quickly md use as little water as possible. Some wash the inside of game, particularly prairie chickens, with soda and water, rinsing well with clear water, then dry with cloth. The more plainly all kinds of wild birds are cooked the better they retain their fine flavor. They require a brisker fire than poultry, but take less time to cook. Their color, when done, should be a fine yellowish brown. Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted, especially quail. To broil, split down the back, open and flatten the breast bone by covering with a cloth 320 GAME. and pounding, and lay the inside first upon the gridiron ; turn as 8oon as browned, and when almost done take off, place on a platter, sprinkle with salt, and return to the gridiron. WTien done, place in a hot dish, butter both sides well and serve at once. The time required is usually about twenty minutes. Broiling is the simplest of all forms of cooking and may be done*well with a little attention, A brisk, clear fire, not too high in the stove, is necessary to do it with ease, but if necessary to have a high fire for other cooking, elevate the gridiron on two bricks to prevent scorching. Have the gridiron very hot and butter it before putting on the birds. If the fire is riot very clear, and a flat broiler or gridiron is used, put a cover over the meat to prevent blackening or burning. It is well to always do this with birds or chickens, which are otherwise apt to be rare at the joints. It is a good plan to put birds in d hot oven about ten min- utes before broiling, and lay a spoonful drawn butter on the breast of each. If very dry dip in melted butter, or, better still, oil them all over before cooking. There is nothing more unsightly than a dish of sprawling chickens or birds, and to serve them in good form they should be nicely placed in the broiler, with the bones broken as above. To Roast Oame. — Rub inside with salt and pepper and place a- lump of butter in each bird. Truss the same as poultry, skewer and place on spit before an open fire, or, as is more usually done, roast in oven. Some still prefer the old way of leaving the head on and tacking under the wing, but this is not much practiced now. Cut off the head, push the skin down and cut off the neck, then draw the skin smoothly over and fasten to the back. The flavor is best pre- served without stuffing, but a plain bread-dressing with a piece of salt pork or ham skewered on the breast is very, nice. A delicate way of dressing small birds is to place an oyster dipped in the well- beaten yolk of an egg or in melted butter, and then rolled in bread crumbs, inside each bird. Allow thirty minutes to roast, or longer if stuffed. Wild ducks, pheasants, prairie chickens and grouse are always best roasted.

AI-modernized reading of the original text

Pour four or five tablespoons in a pan, light it and hold game over it. If more alcohol is wished, do not add till all is consumed. Game should not be washed, unless absolutely necessary for cleanliness. With care in dressing, wiping inside with a damp cloth will render them perfectly clean. If necessary to wash, do it quickly md use as little water as possible. Some wash the inside of game, particularly prairie chickens, with soda and water, rinsing well with clear water, then dry with cloth. The more plainly all kinds of wild birds are cooked the better they retain their fine flavor. They require a brisker fire than poultry, but take less time to cook. Their color, when done, should be a fine yellowish brown. Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted, especially quail. To broil, split down the back, open and flatten the breast bone by covering with a cloth and pounding, and lay the inside first upon the gridiron ; turn as soon as browned, and when almost done take off, place on a platter, sprinkle with salt, and return to the gridiron. WTien done, place in a hot dish, butter both sides well and serve at once. The time required is usually about twenty minutes. Broiling is the simplest of all forms of cooking and may be done well with a little attention, A brisk, clear fire, not too high in the stove, is necessary to do it with ease, but if necessary to have a high fire for other cooking, elevate the gridiron on two bricks to prevent scorching. Have the gridiron very hot and butter it before putting on the birds. If the fire is riot very clear, and a flat broiler or gridiron is used, put a cover over the meat to prevent blackening or burning. It is well to always do this with birds or chickens, which are otherwise apt to be rare at the joints. It is a good plan to put birds in a hot oven about ten minutes before broiling, and lay a spoonful drawn butter on the breast of each. If very dry dip in melted butter, or, better still, oil them all over before cooking. There is nothing more unsightly than a dish of sprawling chickens or birds, and to serve them in good form they should be nicely placed in the broiler, with the bones broken as above. To Roast Game. — Rub inside with salt and pepper and place alump of butter in each bird. Truss the same as poultry, skewer and place on spit before an open fire, or, as is more usually done, roast in oven. Some still prefer the old way of leaving the head on and tacking under the wing, but this is not much practiced now. Cut off the head, push the skin down and cut off the neck, then draw the skin smoothly over and fasten to the back. The flavor is best preserved without stuffing, but a plain bread-dressing with a piece of salt pork or ham skewered on the breast is very, nice. A delicate way of dressing small birds is to place an oyster dipped in the wellbeaten yolk of an egg or in melted butter, and then rolled in bread crumbs, inside each bird. Allow thirty minutes to roast, or longer if stuffed. Wild ducks, pheasants, prairie chickens and grouse are always best roasted.

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