This delicate and excellent bird is in its full season at the end of August and early in September, when it abounds often in the poulterers’ shops. Its plumage resembles that of the partridge, but it is of smaller size and of much more slender shape. Strip off the feathers, draw and prepare the bird as usual for the spit, truss it like a snipe, and roast it quickly at a brisk but not a fierce fire from fifteen to eighteen minutes. Dish it on fried bread-crumbs, or omit these and serve it with gravy round it, and more in a tureen, and with well made bread sauce. Three or even four of the birds will be required for a dish. One makes a nice dinner for an invalid.