Myra's cookery book

Cut into strips and lard the partridge. 3-- Or slices of bacen ... Roll round the bird. PARTRIDGE, roasted — {continued). Order. Ingredients. Quantities. Method. 4... Vine leaves ... When procurable wrap them round the bacon, and tie up with a string. 5--- Butter I oz. Put in the dripping-pan. 6... ... If you have no vine leaves baste with the dripping from the bird. 7... ... ... ... ... Roast 20 minutes. 8... Salt ... Sprinkle o%'er before it has done roasting. g... ... Place the bird on a dry dish and serve. 10... Sauce If liked ... Serve separately. 29. -PARTRIDGES, broiled. Order. Ingredients. Quantities. Method. I... Partridges ... 2 Pick and draw. 2.,. ... ... Divide each through the back and breast. 3-" ... Wipe the insides. 4... Pepper, salt. ... ... Season the birds well. and a little cayenne 5--- Butter ... Broil them over a clear bright fire. 6... I OZ. Rub over them when done. 7... Brown gravy ... Serve with them. 30.- -PARTRIDGES, au.x clwn.v. Order Ingredients. Quantities. Method. I... Old partridges 2 Dress and truss. 2... Butter 1 lb. ... Melt in a stewpan over a quick fire. z- Flour I table Sprinkle over the butter, stirring all spoonful the time. 4.. . 5.. . Stock \ pint ... Put in the partridges. Add. MYRA'S COOKERY BOOK. I go PARTRIDGES, aux chotix — (continued). Order. Ingredients. Quantities. 6 . Fat bacon ... I slice .. 7... Sausage meat i lb. .. 8... Onions pricked with I clove 2 , , g... Salt and pepper I pinch .. 10... Bay leaf I II... Bunch of chervil, chives, and parsley 12... Carrots 2 13... ... 14... Cabbage I 15... Boiling water 16... ... 17... ... ... 18... Water 19... Salt 20... ... 21... ... 22... Stock or water 23... ... 24... ... 25... ... Method. Cut into dice and add. Add; a few slices of Bologna sausage may also be added. Let all simmer ij to 2 hours, and in the meantime prepare the cabbage in the following manner. Put in a pan. Pcur over to wash and whiten it. Let it soak, then press all the water out. Put the cabbage in a saucepan. Pour over till the cabbage swims. Sprinkle over a good quanity. Boil J hour, then take it out and strain. Cut it in two and put it to finish cook- ing on the partridges. Pour into the stewpan if there is not enough sauce. Let all simmer 2 hours, if the part- ridges are old birds. Prick the birds with a fork to see if they are done enough. Serve the partridges on the cabbage. 31.-PARTRIDGES, braised. Order. Ingredients. Quantities. Method. I... Partridges ... 2 Truss them with their legs turned in. 2... Fat bacon ... 3 or 4 sixes Lard the partridges with the bacon. GAME. rgi PARTRIDGES, byaised — {continued). Order. Ingredients. Quantities. Method. 3-" Bacon Several Line a stewpan, and place the slices partridges on the bacon. 4... Carrots 2 or more Cut into dice, and put round the 5... Onions 2 or more partridges, as many as liked. 6... Bunch of sweet ... ... herbs Add. 7... Salt, pepper ... 8... Stock I large 9... White wine ... cupful I wine Pour over the whole. glassful 10... ... Simmer gently for i hour, then take out the birds, and put them on a hot dish. II... ... ... Skim, boil up, and strain the sauce. 12... Lemon juice J lemon...