These birds, like pheasants, must be well kept; they are excellent
eating, and are usually served plain roasted, trussed like grouse, but
may be served à la Stockholm as follows: lard one side of the breast,
and cover the other side with vine-leaves and fat bacon, which tie on,
roast from half to three quarters of an hour according to the size, and
serve with toast under, and gravy in the dish.