Game Birds
Game birds can be baked in the embers. Have ready a bed of red-hot coals covered with a thin layer of ashes, and after drawing the bird, dip it in water to wet the feathers; then place it on the ash-covered red coals, cover the bird with more ashes, and heap on quantities of red coals. If the bird is small it should be baked in about one-half hour. When done strip off the skin, carrying feathers with it, and the bird will be clean and appetizing. Birds can also be roasted in the bean-pot hole, but in this way, they must first be picked, drawn, and rinsed clean; then cut into good-sized pieces and placed in the pot with fat pork, size of an egg, for seasoning; after pouring in enough water to cover the meat, fasten the pot lid on securely and bury the pot in the glowing hot hole under a heap of red-hot coals. Cover with earth, the same as when baking beans.