Prairie and hazel hens may be treated like fowls or pigeons, or like partridges. They are better for barding or larding, and the former is good if sent to the table with a bigarade sauce—brown sauce flavoured with orange juice and peel, using Seville orange for choice and red wine. Baste well and roast for an hour or so, according to size. These birds, like ptarmigan, are often sent over from Russia and America frozen, so should be hung for an hour or two in the kitchen before use to thaw them, and should be well washed inside and out (British game does not need this) with soda, or vinegar, and water. Many people aver also that this foreign game is better for skinning before roasting, a treatment which certainly improves foreign black game. Capercailzie should always be chosen young, as with age the pronounced flavour derived from the nature of its food will render it uneatable to most persons. It is better for being barded, the bacon being lifted off a few minutes before it is finished to allow of the breast browning