Clean, truss, and stuff as you do chickens; roast at a hot fire, and
baste with butter and water until brown; sprinkle with salt, dredge
lightly at the last with flour to froth the birds, and serve hot.
Thicken the gravy with browned flour, boil up, and serve in a boat.
Wash the inside of all game—prairie-fowls in particular—with soda and
water, rinsing out carefully afterward with fair water.