444 lewis' AMERICAN SPORTSMAN. 



a small portion of grated pork, bread crumbs, and butter — the 

 drippings ought to be received, as before, upon slices of thin 

 toast. Roasted in this way, Birds are certainly more juicy than 

 when cooked perfectly plain, but are not, perhaps, so delicate to 

 the palate of a true Epicurean Sportsman, as they have lost a 

 portion of their natural gamy flavor, owing to the circumstance 

 that the flesh and juices have become impregnated with the fat 

 used in the larding, as well as that in the stuffing. 



Larded Grouse are better than larded Partridges; larded 

 Partridges better than larded Snipe; and larded Snipe better 

 than larded Woodcock. 



BROILED GAME. 



Partridges, when split in the back and broiled over bright 

 wood coals, with a dressing of butter, salt, and a trifle of pepper, 

 are very good ; and this, perhaps, is the most convenient and 

 safe way of having them cooked when from home. The Cook 

 should be careful not to burn or cook them too fast ; the coals 

 should not be too hot, or rather the gridiron should not be 

 allowed to rest too near them, otherwise the surface of the body 

 will be scorched black before the interior of the flesh is warmed 

 through. If the legs of the gridiron are not long enough to 

 protect the Bird from the too direct effects of the hot coals, it 

 is very easy to remedy the evil by putting pieces of brick under 

 each leg. 



TO SPLIT AND BROIL PARTRIDGES BEFORE A COAL FIRE. 



We recommend the use of the common beefsteak-roaster, that 

 sits erect before the grate ; we have Partridges cooked in this 

 way very often, and find them most excellent. 



In all cases, Game should be served up on dishes piping hot. 



BOILED GAME. 



Some Epicures are very fond of larded and boiled Partridges, 

 as well as Grouse, We are not very partial to either, although 

 we can partake of both by way of variety, more particularly if 



