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.