Swine: burnt to crackling

Fowl: semi-burnt. Preferably slow-roasted.

Reptile: as fowl.

Fish: broiled with stringent fruit (lime, lemon, etc.) Or extremely fresh (12 hours or less) and raw.

Shellfish: steamed, with drawn butter

Bovine: bloody, and fresh; or if aged: hung, seasoned and broiled.

Medium-sized varmints (possum, raccoon, etc) : as fish, but substitute tubers for fruit.

Small varmints (rat, mouse, chipmunk, rabbit etc): stewed or crock-potted with onions, potatoes, carrots, etc.