PARTRIDGE AND CABBAGE.— Pick and clean 2 partridges. Take a good-sized Savoy cabbage; pick, wash, and cut it in 4 or 5 pieces. Put it in boiling water with salt and let it boil for 20 minutes. Strain it and chop it, not too finely. Take a deep, fire- proof dish. Cover the bottom with a layer of carrots, cut in thin slices, 2 sliced onions, 2 bay leaves, and a few sprigs of parsley. On this lay the two partridges. Cover them with thin slices of pork and arrange around them a string of sausages. Then cover the top with the cabbage and sprinkle it with a little pepper; put in a ^ pt. of bouillon✪ Partridge and Cabbage. Cover tight, put in the oven and let cook slowly for 3 hrs. If the partridges are young 2 hrs. will be suffi- cient. When ready to serve, arrange the partridges on the center of the dish with the cabbage around them, on the top of which you arrange the pork and sausages. — 'Mrs. Roger Rawlings, Chi- cago Heights, 111. ROAST PARTRIDGE.— Pick, draw and wash carefully. Truss them, binding thin slices of smoked bacon around them. Roast 15 minutes in a hot oven. About 7 minutes before serving, remove the bacon, salt the partridge lightly, and brown them in an oven. Serve with a gravy. — ^^Mrs. E. D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK 301 VARIATION I. — Select plump birds, pick and clean as you would chickens, washing them) out quickly in cold water. To allow them to lie in the water injures their ffavor. Tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water✪ Roast Partridge under them. Rub with butter, dredge with flour, and cook for J^ an hr. Now remove the cover of the roaster and baste the birds plentifully with melted butter. Replace the cover, cook for 15 minutes longer, uncover, and brown. — Mrs. C. E. Worth, Wheeling, 111. PARTRIDGE, ROASTED, BROILED AND BOILED.— Truss and roast the same as a chicken, basting frequently. It will take about 40 minutes to cook. Serve with bread, or Becham- el sauce. Prepare for broiling, the same as chicken, brush over the inside with oil or melted butter and broil about 25 minutes on the flesh si'de, then brown on the skin side. The fire needs be moderate and the broiling may be done in the oven, as partridge boiled or served in a fricasee (white) are very good. — Mrs. Frank Mullins, Franklin, 111. PHEASANT. — Prepare like other game; lard, rub with salt, wrap in grapevine leaves and roast 1 to Ij^ hrs. in plenty of but-' ter, to keep them juicy and tender. — Mrs. E. D. Kelley, Win- netka. 111. BROILED PHEASANTS, PARTRIDGES, QUAILS AND GROUSE. — Clean the birds and split them down the back. Sprin- kle with salt and pepper, dust with flour✪ Broiled Pheasants, Partridges, Quails and Grouse to keep in the juices, and broil in a wire broiler, laying the inside to the fire first. When done, allow about 10 minutes for quail, 25 to 40 for partridge and pheasant, lay them on a warm dish, butter them on both sides, and serve. During the broiling, if the breasts are quite thick, cover the broiler with a pan and see that the fire is not too fierce. Broiled quail are considered very nourishing food for invalids. — Mrs. Roger Rawlings, Chicago Heights, 111.

AI-modernized reading of the original text

PARTRIDGE AND CABBAGE.— Pick and clean 2 partridges. Take a good-sized Savoy cabbage; pick, wash, and cut it in 4 or 5 pieces. Put it in boiling water with salt and let it boil for 20 minutes. Strain it and chop it, not too finely. Take a deep, fireproof dish. Cover the bottom with a layer of carrots, cut in thin slices, 2 sliced onions, 2 bay leaves, and a few sprigs of parsley. On this lay the two partridges. Cover them with thin slices of pork and arrange around them a string of sausages. Then cover the top with the cabbage and sprinkle it with a little pepper; put in a ^ pt. of bouillon. Cover tight, put in the oven and let cook slowly for 3 hrs. If the partridges are young 2 hrs. will be sufficient. When ready to serve, arrange the partridges on the center of the dish with the cabbage around them, on the top of which you arrange the pork and sausages. — 'Mrs. Roger Rawlings, Chicago Heights, 111. ROAST PARTRIDGE.— Pick, draw and wash carefully. Truss them, binding thin slices of smoked bacon around them. Roast 15 minutes in a hot oven. About 7 minutes before serving, remove the bacon, salt the partridge lightly, and brown them in an oven. Serve with a gravy. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Select plump birds, pick and clean as you would chickens, washing them out quickly in cold water. To allow them to lie in the water injures their flavor. Tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water under them. Rub with butter, dredge with flour, and cook for J^ an hr. Now remove the cover of the roaster and baste the birds plentifully with melted butter. Replace the cover, cook for 15 minutes longer, uncover, and brown. — Mrs. C. E. Worth, Wheeling, 111. PARTRIDGE, ROASTED, BROILED AND BOILED.— Truss and roast the same as a chicken, basting frequently. It will take about 40 minutes to cook. Serve with bread, or Bechamel sauce. Prepare for broiling, the same as chicken, brush over the inside with oil or melted butter and broil about 25 minutes on the flesh side, then brown on the skin side. The fire needs be moderate and the broiling may be done in the oven, as partridge boiled or served in a fricasee (white) are very good. — Mrs. Frank Mullins, Franklin, 111. PHEASANT. — Prepare like other game; lard, rub with salt, wrap in grapevine leaves and roast 1 to Ij^ hrs. in plenty of but-' ter, to keep them juicy and tender. — Mrs. E. D. Kelley, Winnetka. 111. BROILED PHEASANTS, PARTRIDGES, QUAILS AND GROUSE. — Clean the birds and split them down the back. Sprinkle with salt and pepper, dust with flour to keep in the juices, and broil in a wire broiler, laying the inside to the fire first. When done, allow about 10 minutes for quail, 25 to 40 for partridge and pheasant, lay them on a warm dish, butter them on both sides, and serve. During the broiling, if the breasts are quite thick, cover the broiler with a pan and see that the fire is not too fierce. Broiled quail are considered very nourishing food for invalids. — Mrs. Roger Rawlings, Chicago Heights, 111.

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Partridge and CabbageRoast PartridgeBroiled Pheasants, Partridges, Quails and Grouse

The Cook County cook book