Birds for frying should be cut in convenient pieces, parboiled until tender in a pot with enough water to cover, then removed, saving the liquor. Sprinkle with salt, pepper, and flour (this for the sake of the gravy), fry in melted pork fat, take out when done, then stir into the frying fat one-half cupful dry flour till a dark brown, add parboiling liquor, bring to a boil, put game in dish, and pour gravy over it, or serve with one of the sauces described below.
Split them up the back, broil over the coals, and baste with a piece of pork on tined stick held over them. Fillets of ducks or other large birds may be sliced off and impaled on sticks with thin slices of pork.
Any kind of bird may be fricasseed as follows: Cut it into convenient pieces, parboil them in enough water to cover; when tender, remove from the pot and drain. Fry two or three slices of pork until brown. Sprinkle the pieces of bird with salt, pepper, and flour, and fry to a dark brown in the pork fat. Take up the bird, and stir into the frying fat half a cup, more or less, of dry flour, stirring until it be comes a dark brown; then pour over it the liquor in which the bird was boiled (unless it was a fish-eater), and bring the mixture to a boil. Put the bird in a hot dish, and pour gravy over it.
Slice" off several fillets from the breast; impale them, with slices of pork, on a green switch; broil over the coals.
A good way to suspend a large bird before the fire is described by Dillon Wallace in his Lure of the Labrador Wild:
George built a big fire—much bigger than usual. At the back he placed the largest green log he could find. Just in front of the fire, and at each side, he fixed a forked stake, and on these rested a cross-pole. From the center of the pole he suspended a piece of stout twine, which reached nearly to the ground, and tied the lower end into a noose.
Then it was that the goose, nicely prepared for the cooking, was brought forth. Through it at the wings George stuck a sharp wooden pin, leaving the ends to protrude on each side. Through the legs' he stuck a similar pin in a similar fashion. This being done, he slipped the noose at the end of the twine over the ends of one of the pins. And lo and behold! the goose was suspended before the fire.
It hung low—just high enough to permit the placing Df a dish under it to catch the gravy. Now and then George gave it a twirl so that none of its sides might have reason to complain at not receiving its share of the heat. The lower end roasted first; seeing which, George took the goose off, reversed it, and set it twirling again.
A goose or a middling-sized turkey takes about two hours to roast, a large turkey three hours, a duck about forty-five minutes, a pheasant twenty to thirty minutes, a woodcock or snipe fifteen to twenty minutes.
The rank taste of these can be neutralized, unless very strong, by baking with an onion inside. Use plenty of pepper, inside and out.
Remove the breast of a coot or rail, cut slits in it, and in these stick thin slices of fat salt pork; broil over the embers. The broiled breast of a young bittern is good.
Pluck and singe. Split down the back through the bone, and remove the trail. Wipe out with damp towel. Remove head and feet. Rub inside with pepper and salt. Flatten the breast, brush over with melted butter, or skewer bacon on upper side, and grill over a hot bed of coals.
Dress and draw, but do not split. Place a piece of bacon or pork inside, and skewer a piece to the breast. Roast before the fire as described for turkey, or in a reflector.