The birds must be plucked very carefully and neatly trussed. Put them in a hot oven with a band of lard or a piece of white paper over the breast. They should rather be under than overdone; from fifteen to twenty minutes, and even less if they are particularly young, will be sufBcient to cook them. They should be well basted, and ought to be served up in some good gravy, with bread sauce in one tureen and sauce poivrade in the other. Some people lard them, but this is a mat- ter of choice and unimportant. SALMIS OF PARTRIDGE. The best salmis I ever tasted was at the house of a friend in Paris, who was renowned for the excellence of his table. It is quite different from the usual salmis, and having expressed my approbation to the chef de cuisine, he kindly gave me the following notes: The wings, breast, legs and rumps of the bird were cut up as if for eating and kept in readiness. There were four partridges roasted for the occasion, and very little done. The livers of these birds, together with a fine white liver of a capon, roasted very little, were braised together in the silver dish in which the salmis was served us. Over this liver was squeezed the juice of four lemons, and the rind of one of them grated over the juice. The limbs of the birds were now placed upon the dish, seasoned with salt, pepper, powdered mace and allspice. To this was added two large teaspoonf uls of French mustard prepared with tarragon vinegar, diluted in a glass of Chablis. The dish was now placed over a very small fire and the meat was continually moved with a spoon and fork in order that each piece might be fully saturated with the sauce. When at The Complete Cook Book. 87 length the latter approached the hoiling point, a spoon- ful of olive oil was poured equally upon all parts of the salmis, which was then removed from the fire and stirred an instant longer. TO COOK PARTRIDGES AND PHEASANTS. Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and season with pepper sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Placeon a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds. SQUABS BROILED ON TOAST, WITH BACON. Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs; split them without detaching the parts, then lay them on a dish, and season with a pinch of. salt, half a pinch of pepper, and a tablespoon- ful of sweet oil; roll them in well,' and put them to broil for six minutes on eacli side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maitre d'hotel butter on top. Decorate the dish with six slices of broiled bacon, and serve. PIGEON PIE. Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg.✪ Cooked Partridges and Pheasants Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half. 88 The Complete Cook Book. VENISON.

AI-modernized reading of the original text

The birds must be plucked very carefully and neatly trussed. Put them in a hot oven with a band of lard or a piece of white paper over the breast. They should rather be under than overdone; from fifteen to twenty minutes, and even less if they are particularly young, will be sufficient to cook them. They should be well basted, and ought to be served up in some good gravy, with bread sauce in one tureen and sauce poivrade in the other. Some people lard them, but this is a matter of choice and unimportant. SALMIS OF PARTRIDGE. The best salmis I ever tasted was at the house of a friend in Paris, who was renowned for the excellence of his table. It is quite different from the usual salmis, and having expressed my approbation to the chef de cuisine, he kindly gave me the following notes: The wings, breast, legs and rumps of the bird were cut up as if for eating and kept in readiness. There were four partridges roasted for the occasion, and very little done. The livers of these birds, together with a fine white liver of a capon, roasted very little, were braised together in the silver dish in which the salmis was served us. Over this liver was squeezed the juice of four lemons, and the rind of one of them grated over the juice. The limbs of the birds were now placed upon the dish, seasoned with salt, pepper, powdered mace and allspice. To this was added two large teaspoonfuls of French mustard prepared with tarragon vinegar, diluted in a glass of Chablis. The dish was now placed over a very small fire and the meat was continually moved with a spoon and fork in order that each piece might be fully saturated with the sauce. When at The Complete Cook Book. 87 length the latter approached the boiling point, a spoonful of olive oil was poured equally upon all parts of the salmis, which was then removed from the fire and stirred an instant longer. TO COOK PARTRIDGES AND PHEASANTS. Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and season with pepper sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Place on a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds. SQUABS BROILED ON TOAST, WITH BACON. Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs; split them without detaching the parts, then lay them on a dish, and season with a pinch of. salt, half a pinch of pepper, and a tablespoonful of sweet oil; roll them in well,' and put them to broil for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maître d'hôtel butter on top. Decorate the dish with six slices of broiled bacon, and serve. PIGEON PIE. Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half. 88 The Complete Cook Book. VENISON.

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