PARSNIPS, to Fricassee. — Boil in milk till they are soft, then cut them lengthways into bits 2 or 3 inches long, and simmer in a white sauce, made of 2 spoonfuls of broth, a bit of mace, half a cupful of cream, a bit of butter, and some flour, and pepper and salt. PARSNIPS, to ^Vlash. — Boil them tender, scrape, then mash them in a stew-pan with a little cream, a good piece of butter, and pepper and salt. ■ PARSNIPS, to Stew. — Boil them tender, scrape, and cut into slices ; put them into a saucepan with cream enough ; for sauce, a piece of butter rolled in flour, and a little salt✪ Pancakes, Fine ; shake the saucepan often ; when the cream boils, pour them into the dish. PARTRIDGES, to Choose. — In autumn they are in season. If young, the bill is of a . dark colour, and the legs yellowish ; if fresh the vent will be firm ; but this part will look greenish if stale ; if old the bills are white, and the legs blue. PARTRIDGE, to Boil.— Boil quick in a good quantity of water about 15 minutes. For sauce, take a % pint of cream, and a small piece of fresh but- ter✪ Partridge, to Boil ; pour it over the birds. 0 rt PARTRIDGE, to Carve. — The partridge is here presented as just taken from the spit ; but before it is served up, the skewers must be withdrawn. It is cut up in the same manner as a fowl. The wings must be taken off in the lines a, b, and the merrythought, in the line c, d. The prime parts of a partridge are the wings, breast and merrythought, but the bird being small, the two latter are not often divided. The wing is PAR 294 FAR considered the best, and the tip of it reckoned the most delicate morsel of all. PARTRIDGE, to Dress a la braise. — Trass the legs into the bodies of 2 brace of partridges ; lard, and season with beaten mace, pepper, and salt ; lay slices of bacon, beef, and veal, a small carrot, and onion, cut small, sweet herbs, and some whole pepper : put in the partridges with the breasts downwards ; lay thin slices of beef and veal over them, and some parsley shred fine ; cover, and stew 8 or 10 minutes over a slow fire ; shake the pan, and pour into it a pint of boiling water ; cover close, and let it stew half an hour over a quicker fire ; turn out the birds ; keep hot ; pour into the pan a pint of thin gravy ; boil till reduced to half a pint ; strain, and skim off the fat. Cut a veal sweetbread small, small mushrooms, cockscombs, and fowls’ livers, stewed half an hour in a pint of gravy ; some artichoke buttons, and asparagus tops, blanched in warm wa- ter ; then add the other gravy to this, and put in the partridges to heat ; when hot, pour some sauce over them, and serve. PARTRIDGE, to Hash. — Cut up the partridge as for eating ; slice an onion into rings ; roll a little butter in flour ; put them into the tossing pan, and shake it over the fire till it boils, put in the partridge with a little port wine✪ Partridge, to Hash and vinegar ; and when it is thoroughly hot, lay it on the dish with sippets round It ; strain the sauce over the partridge, and lay on the onion in rings.

AI-modernized reading of the original text

PARSNIPS, to Fricassee. — Boil in milk till they are soft, then cut them lengthways into bits 2 or 3 inches long, and simmer in a white sauce, made of 2 spoonfuls of broth, a bit of mace, half a cupful of cream, a bit of butter, and some flour, and pepper and salt. PARSNIPS, to Mash. — Boil them tender, scrape, then mash them in a stew-pan with a little cream, a good piece of butter, and pepper and salt. ■ PARSNIPS, to Stew. — Boil them tender, scrape, and cut into slices ; put them into a saucepan with cream enough ; for sauce, a piece of butter rolled in flour, and a little salt ; shake the saucepan often ; when the cream boils, pour them into the dish. PARTRIDGES, to Choose. — In autumn they are in season. If young, the bill is of a . dark colour, and the legs yellowish ; if fresh the vent will be firm ; but this part will look greenish if stale ; if old the bills are white, and the legs blue. PARTRIDGE, to Boil.— Boil quick in a good quantity of water about 15 minutes. For sauce, take a 1/2 pint of cream, and a small piece of fresh butter ; pour it over the birds. 0 rt PARTRIDGE, to Carve. — The partridge is here presented as just taken from the spit ; but before it is served up, the skewers must be withdrawn. It is cut up in the same manner as a fowl. The wings must be taken off in the lines a, b, and the merrythought, in the line c, d. The prime parts of a partridge are the wings, breast and merrythought, but the bird being small, the two latter are not often divided. The wing is PAR FAR considered the best, and the tip of it reckoned the most delicate morsel of all. PARTRIDGE, to Dress a la braise. — Trass the legs into the bodies of 2 brace of partridges ; lard, and season with beaten mace, pepper, and salt ; lay slices of bacon, beef, and veal, a small carrot, and onion, cut small, sweet herbs, and some whole pepper : put in the partridges with the breasts downwards ; lay thin slices of beef and veal over them, and some parsley shred fine ; cover, and stew 8 or 10 minutes over a slow fire ; shake the pan, and pour into it a pint of boiling water ; cover close, and let it stew half an hour over a quicker fire ; turn out the birds ; keep hot ; pour into the pan a pint of thin gravy ; boil till reduced to half a pint ; strain, and skim off the fat. Cut a veal sweetbread small, small mushrooms, cockscombs, and fowls’ livers, stewed half an hour in a pint of gravy ; some artichoke buttons, and asparagus tops, blanched in warm water ; then add the other gravy to this, and put in the partridges to heat ; when hot, pour some sauce over them, and serve. PARTRIDGE, to Hash. — Cut up the partridge as for eating ; slice an onion into rings ; roll a little butter in flour ; put them into the tossing pan, and shake it over the fire till it boils, put in the partridge with a little port wine and vinegar ; and when it is thoroughly hot, lay it on the dish with sippets round It ; strain the sauce over the partridge, and lay on the onion in rings.

Records on this page

Pancakes, FineParsnips, to FricasseeParsnips, to MashParsnips, to StewPartridge, to BoilPartridge, to BoilPartridge, to RoastPartridge, to StewPartridge, to HashPartridge, to PotPartridge, to Dress a la Braise

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