Roast Ducks and Grouse.
Parboil till tender, then roast as above.
Roast Woodcock.
Pick, but do not clean. Roast as above without parboiling. Remove the entrails after the bird is done.
Rabbits or Hares.
These require considerable parboiling unless young. They may be fried like squirrels, cutting them into pieces, or made into stews.
Stewed Rabbit.
After skinning and cleaning the rabbit cut it into pieces, and wash again in cold water. Mince an onion, cleanse and cut into small pieces one-half pound of fat salt pork, and put with the cut-up rabbit into a pot with about a pint of cold water. Season with pepper and salt, cover the pot and let it simmer till the flesh can be easily pierced with a sharp sliver. Take it up when done and set where it will keep warm, and make a gravy by adding to the water left in the pot one cup of boiling milk or water, stirring in gradually one well-beaten egg and one or two tablespoonfuls of flour made into a smooth paste with cold water. Boil one minute and then pour over the rabbit. This gravy will be nearly or quite as good if the egg is omitted.
Stewed Ducks or Pigeons.
Stew exactly the same as rabbits. The pork may be omitted without detracting from the edible quality of the dish.