The same, next day.—If any is left from the day before, warm it and serve, if in civet; cut in slices and serve cold, with an oil-sauce, if roasted.
Leveret.—Cook and serve like a hare.
A leveret may also be sautéd like a chicken.
Pheasant, to select.—When young, the claws are short and round at the end, while they are long and sharp when old. They are not fresh when the rump is of a bluish color, but some amateurs like them then; in that state, they are said to have a venison taste. Some hang the bird by the feathers of the tail and leave it so till it falls; then they prepare and eat it. It does not fall until very "high," or rather when tainted. They ought not to be cooked when very fresh, as they have not as delicate a taste then as when rather "high."
Pheasants are prepared, cooked, and served like prairie-birds in every way.
Crane, Ostrich, Peacock, Pelican, or other Large Birds.—These birds are seldom eaten. When old, they are tough, and of a disagreeable taste. When young, they are not so bad, and may be prepared like a turkey stuffed or stewed.
Prairie-bird, Prairie-hen, and Partridge.—An old prairie-hen has a white bill and bluish legs; when young, the bill is of a rather dark-gray color, and the legs are yellowish. As long as the rump does not turn bluish, it is fresh enough.
To prepare.—Clean and prepare a prairie-hen as directed for poultry in general.
Baked.—Clean and prepare the bird as directed, then cut off the claws to about half their length. Truss the prairie-hen as directed for chicken, and then cover its breast with a thin slice of fat salt pork, but do not cover the back of the bird. Tie the salt pork with twine. Place the prairie-hen on its back in the baking-pan, with a piece of butter the size of a walnut on it; set it in a quick oven (about 400 deg. Fahr.), baste often, and serve when rather underdone. While the bird is baking, prepare some fresh water-cress, place some of it all around the bird; mix lemon-juice with the gravy and turn it over the bird and water-cress, and serve warm. It may also be served after being baked, the same as directed for a roasted one.