Wild Fowl

Dikija ptitsy

Remarks: Pluck dry wild fowl without using any water. Then use a knife to extract any feathers remaining in the skin. Singe and rub the skin with flour, bran, or simply a towel. Draw the fowl and soak in cold water for an hour or more.

Cut greyhens lengthwise into 5 pieces, but if they are very large, cut them into 7 pieces, with each piece containing part of the breast bone and meat on both sides. Partridges are cut lengthwise also, but into only 3 pieces. Hazel grouse are halved lengthwise.

To preserve and salt wild fowl.