BROILED PIGEONS OR SQUABS.

Split them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter.  Broil slices of salt pork, very thin; place a slice over each bird and serve.

SQUAB POT-PIE.

Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin.  Cut up four potatoes into small squares, and prepare a dozen small dough balls.

Put into a yellow, deep baking dish the pork, potatoes and squabs, and then the balls of dough, season with salt, white pepper, a dash of mace or nutmeg; add hot water enough to cover the ingredients, cover with a “short” pie-crust and bake in a moderate oven three-quarters of an hour.

Palmer House, Chicago.

WOODCOCK, ROASTED.

Skin the head and neck of the bird, pluck the feathers, and truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh; twist the legs at the knuckles and press the feet upon the thigh.  Put a piece of bread under each bird to catch the drippings, baste with butter, dredge with flour, and roast fifteen or twenty minutes with a sharp fire.  When done, cut the bread in diamond shape, each piece large enough to stand one bird upon, place them aslant on your dish, and serve with gravy enough to moisten the bread; serve some in the dish and some in the tureen; garnish with slices of lemon.  Roast from twenty to twenty-five minutes.

SNIPE.

Snipe are similar to woodcock, and may be served in the same manner; they will require less time to roast.

REED BIRDS.

Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes.  Serve on toast with butter and pepper.  You can put in each one an oyster dipped in butter and then in bread crumbs before roasting.  They are also very nice broiled.

ROAST QUAIL.

Rinse well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt and pepper and roast inside the stove; thicken the gravy; serve with green grape jelly, and garnish with parsley.

TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE.

Carefully cut out all the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean cloth.  Stuff them and sew them up.  Skewer the legs and wings to the body, larder the breast with very thin slices of fat salt pork, place them in the oven, and baste with butter and water before taking up, having seasoned them with salt and pepper; or you can leave out the pork and use only butter, or cook them without stuffing.  Make a gravy of the drippings thickened with browned flour.  Boil up and serve in a boat.