Game must never be washed inside or out. but merely wiped with a clean, damp cloth. Truss game in shape with string, avoiding the use of skewers as much as possible. Woodcock and all water-fowl deteriorate with keeping, and are best cooked when freshly killed.

Game lacks fat, so needs special care as regards basting, or it speedily becomes dry and shrivelled.

To prevent the breasts of game birds drying during roasting, tie a slice of fat bacon over them. Slit the bacon in a few places to prevent it curling up with the heat.

Serve any sauce and gravy separately. It should never be poured in the dish with game; fried potatoes in some form are the best accompaniment for any kind of game.

An important difference in the cooking of game and poultry is that the latter must be very well cooked, while the former is usually preferred somewhat under-cooked, especially woodcock, wild duck, and teal. Pheasant, however, is an exception, and must be as thoroughly cooked as a fowl.