European and American cuisine

Partridge, Roasted. — Procure 2 fine partridges, singe, draw, wipe, and truss them nicely; season with 1 even tablespoonful salt; lay a few slices of larding pork in a roasting pan, put the partridges on top the pork, spread 2 ounces butter over them, and cover the breasts with thin slices of larding pork ; place the pan in a medium-hot oven, roast and baste frequently till done (if the gravy should become too brown, add a little water). Dress the partridges on a hot dish, lay a border of triangle bread croutons around the dish, and brush the birds over with glaze ; free the gravy from fat, add a few spoonfuls broth, cook 2 minutes ; then strain and serve in a sauce bowl ; or dilute 1 teaspoonfull cornstarch with a little cold water, add it to the gravy ; add sufficient broth to make a creamy sauce, cook a few minutes, then strain. The partridges may be cut in halves, then arranged neatly on a hot dish, and served the same way. Partridge à la Soubise.— Truss 2 well-cleaned partridges, season with 1 even tablespoonful salt; place a saucepan with 4 ounces larding pork over the fire, fry to a light straw-color, add 2 ounces butter and the partridges; leave the saucepan uncovered till the birds have assumed a light-brown color all over, turning them frequently; then add 1/8 cupful broth, cover and cook till done. At the same time place a saucepan with 6 medium-sized peeled white onions over the fire, cover with boiling water, cook 10 minutes ; then drain and chop fine; add 1 ounce butter, 1 even teaspoonfull salt, 1/4 gill white pepper, 1/2 teaspoonfull nutmeg, cover and cook 20 minutes. In the meantime melt 1 ounce butter in a saucepan, add 1/2 tablespoonful flour, stir and cook 3 minutes ; add 1/2 bay leaf, 6 whole peppers, and a little salt ; add Vs cupful boiling white broth, stir and cook 5 minutes ; then add it to the onions ; add 1/2 pint cream, cook 8 minutes ; then press it through a sieve, add Vi teaspoonfull sugar. Cut the partridges in halves, or cut each one lengthwise into 3 pieces, dress them on a hot dish, pour over the onion sauce, and serve ; or serve the sauce separate. Another way is to pour the sauce on to a hot dish, and dress the partridges over it. Chartreuse of Partridge.— Cut 6 large well-cleaned carrots into lengths 1.5 inch wide, then bore out small stems 1/8 inch in length with an apple corer ; place the vegetables into a saucepan, cover with boiling water ; add 1 teaspoonful sugar and boil till half done ; then drain and set them aside to cool. Prepare a forcemeat either of game, chicken, or pork tenderloin ; butter a plain timbale form, decorate the sides and bottom with the carrot and turnips put in the forcemeat, press it evenly on the sides and bottom without disturbing the decorations, then place it on ice or in a cool place. Select 2 heads of Savoy cabbage, remove the outside leaves, cut the cabbage into 4 parts, place them in a saucepan with 1/4 pound lean salt pork, and cover with boiling water ; add 1 tablespoonful sugar, and boil 1/2 hour ; then drain off the water ; return the cabbage to the saucepan ; add the pork, 3 white onions, 1 even tablespoonful salt, 1 even teaspoonful pepper, and cover with white broth.