Major Pollard says they ‘require longer keeping than any other of the game birds, and hang from a minimum of three days to over a fortnight.’ They are dry birds and must be larded with a piece of fat bacon, in addition to being well basted. Stuff them with red whortleberries if you can get them. Time to roast 20 minutes. Fried bread-crumbs, bread sauce, brown gravy and watercress are the usual accompaniments.