Cookery for every household

Press the legs well back towards the wings, and make the joint as much in the shape of a cutlet as possible. Mix together some chopped parsley, mushrooms, and shallot with pepper and salt, sprinkle the pieces of partridge with this mixture, and baste them with warm butter. Then sprinkle them with brown bread-crumbs, and broil over a clear fire, basting occasionally with warm butter. Serve very hot, garnished with potato chips. Serve good gravy or some thin brown sauce separately. Time to broil, 20 to 25 minutes. 1234. Partridge with Cabbage (Perdrix aux Choux) 1 partridge. 1 oz. dripping. 1 or 2 cabbages. 3 or 4 oz. ham or lean bacon. 1 or 2 small smoked sausages. 1 carrot. 1 onion. 1 or 2 cloves. A small bunch of herbs. A little stock. Trim the cabbage, cut it in pieces, and wash it well. Use one or two according to size. Plunge the pieces into boiling salted water and let them boil 10 or 12 minutes. Then strain and press out the water. Blanch also the ham or bacon for a few minutes to remove some of the salt. Melt the dripping in a saucepan, put in the partridge trussed as for roasting, and brown it on all sides. Then lift it out and put into the saucepan half the cabbage, with the carrot cut in pieces, the onion stuck with the cloves, and a small bunch of herbs. Lay the partridge, ham, and sausage on the top and the remainder of the cabbage on the top of that. Sprinkle with a little pepper, moisten with a small quantity of stock, and cover well. Cook slowly, in the oven if possible, or at simmering point over the fire, until all is tender. To Serve. — Remove the partridge, ham, and sausage from the saucepan. Cut the partridge into neat joints, and slice the ham and sausage. Remove the carrot, onion, and bunch of herbs from the cabbage and cut it across with a knife. Arrange it neatly on a hot dish, place the partridge on the top and the ham and sausage round. Note. — A partridge over a year old, as long as it is not too tough, is best for this dish, otherwise if it is very young and 'tender it has to be lifted out before the other ingredients are cooked, and the dish has not the same flavour. Time to cook, If to 2 hours. Sufficient for 4 persons. 1235. Partridges a la Valencienne (Perdreaux a la Valencienne) brace of partridges, f oz. of butter, glass white wine. 1 table-sp. tomato sauce or puree. f pt. brown sauce. Risotto. Shreds of truffle or mushrooms. Prepare the partridges carefully and truss them as for roasting. Melt the butter in a saucepan, put in the partridges and brown them on all sides. Then pour away the butter and add the wine, brown sauce, and tomato puree. Put the lid on the pan and cook the birds in the oven or by the side of the stove until tender. Meanwhile prepare the risotto (see Recipe 1596), and when the partridges are ready, arrange it in an oval-shaped mound on a hot dish. Remove the trussing strings from the partridges, cut each one in four pieces, and place them on the top. Strain the sauce, remove all grease from the top, add a garnish of shred truffles, or cooked and shred mushrooms, and pour it over the partridges. Note. — A duckling, grouse, or pigeons may be cooked in the same way. Time to cook, 40 to 50 minutes. Sufficient for 7 or 8 persons. 1236. Chartreuse of Partridge (Chartreuse de Perdrix aux Choux)