BIRDS.
In camp life, small and large birds should be either roasted, broiled, or stewed.
Pick all the feathers off, cut a slit in them, and draw them. Either wash or wipe carefully. If for roasting, tie the legs down, and place in the pan. Sprinkle with flour, cover the bottom of the pan with water, and roast, if ducks, thirty minutes, grouse and partridges the same.
Small birds, about half as long. The oven must be very hot.