THE ANGLER AND HUNTSMAN 247 



Roast Pigeons: 



Pigeons should be roasted same day killed, as they 

 otherwise lose their flavor. They may he roasted in the 

 usual manner. Generally it requires from twenty to thirty 

 minutes' time. 



Woodcock Roasted: 



Pluck feathers, skin head and neck of bird, and when 

 prepared place in pan, baste with butter, dredge with flour, 

 and roast from fifteen to twenty minutes over a hot fire. 



Roasted Snipe: 



Prepare and roast same as woodcock, only not quite 

 as long. 



Reed Birds: 



Prepare carefully, salt and dredge with flour, and roast 

 over a quick fire about fifteen minutes. Serve on toast, and 

 season to taste. 



Roast Quail: 



Steam them until they are quite tender, dredge with 

 flour, and dip well in butter, season with pepper and salt 

 and roast about fifteen minutes. Roast Partridge, Roast 

 Pheasants, and Roast Grouse prepared same as Roast Quail. 



Fried Rabbit: 



Thoroughly clean, wash, and place in boiling water ; al- 

 low it to boil ten minutes, then drain, and when cooled cut 

 up, dip in egg and bread crumbs, season with salt and pep- 

 per, and fry in butter or lard. Fry to a rich brown on both 

 sides. To make rabbit gravy, add a spoonful of flour and 

 a cup of milk (canned if none other is obtainable) , and allow 

 to boil once. 



Squirrel Fried: 



Cook this same as you cook fried rabbit. They may be 

 also broiled or stewed. 



