Larded Partridges.

Partridges are cooked and served the same as grouse.


Larded Quail.

The directions for cooking and serving are the same as those for
grouse, only that quails cook in fifteen minutes. All dry-meated birds
are cooked in this way. The question is sometimes asked, Should ducks
be larded? Larding is to give richness to a dry meat that does not
have fat enough of its own; therefore, meats like goose, duck and
mutton are _not_ improved by larding.


Broiled Quail.

Split the quail down the back. Wipe with a damp towel. Season with
salt and pepper, rub thickly with soft butter, and dredge with flour.
Broil ten minutes over clear coals. Serve on hot buttered toast,
garnishing with parsley.

Broiled Pigeons.

Prepare, cook and serve the same as quail They should be young for
broiling, squabs being the best.


Broiled Small Birds.