This recipe will answer for all land birds. Split them down the back, remove the intestines, and wipe the birds with a damp cloth. Put them in a baking-pan, flesh side up; cover the bottom of the pan with half a pint of hot stock or water. Put them in a very hot oven for fifteen minutes; baste, and dust with salt and pepper. Take out one bird and put the rest back for another fifteen or twenty minutes, according to the size. Cut the underdone bird in pieces and squeeze out all the juice. Grind or chop the breast and rub it with the livers, which have been boiled for twenty minutes. Add to them the juice, and two ounces of melted butter; heat over hot water. Dish each bird on a slice of toast, baste with the liver sauce, garnish with a sour jelly, and serve at once.

To Cook An Old Fowl

Draw and truss it in shape; do not stuff. Put inside a tablespoonful of chopped onion and a dusting of salt and pepper. Brown it quickly in a hot oven, then roll it in oiled paper, replace it in the pan, add a cupful of hot water, cover with another pan, and cook slowly for one hour and a half.