Recipe: 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.

These are all very fine broiled, first splitting down the back, placing on the gridiron the inside down, cover with a baking tin, and broil slowly at first. Serve with cream gravy.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)