In order to serve these birds in their most succulent state and finest
flavor, let them hang in their feathers for a few days after being
shot; then pluck, clean, and draw, and roast them in a quick oven or
before a brisk fire; dredge and baste them well, and allow them twenty
minutes to roast; serve them with gravy sauce and red currant jelly,
or with a gravy sauce to which a chopped shallot and the juice of an
orange has been added.