European and American cuisine

distributed ; spread 2 ounces butter over the breast ; lay the birds in a round pan just large enough to hold them ; set the pan in a hot oven, roast 15 minutes, basting frequently; then take out the birds, put them in the center of the cabbage, so that they are completely covered with the cabbage ; cover them tightly and place the saucepan in a hot oven to bake 45 minutes. Add to the butter in which the partridges were roasted 1 fine-chopped onion, 1 tablespoonful fine-chopped carrots 1 bay leaf, and 12 whole peppers ; cook over the fire 5 minutes ; then add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint white broth, 1 even teaspoonful salt, cook slowly 8 minutes ; then strain into a sauce bowl. Prepare and cook at the same time ½ pint of carrot balls, 1 pint potato balls, and Y, pint small white onions. Put the fowls on a hot dish, surround them with the cabbage ; cut the pork into small slices, lay them on top the cabbage ; arrange the carrots, potatoes, and onions in clusters around the dish of cabbage, and serve with the sauce. Partridge Sauté. — ^Cut 2 well-cleaned partridges into pieces; season them with 1 even teaspoonful pepper and 1 even tablespoonful salt ; mix the seasoning and the partridges well together. Place a saucepan with 1 ounce butter over the fire, put in the partridges, cook 5 minutes ; turn the pieces over, cook 5 minutes longer ; then add 1 fine-chopped onion, 1 gill Madeira wine, cover and cook slowly 10 minutes. Place a saucepan with Y^ ounce butter, 1 tablespoonful chopped onion and the same of carrots over the fire, add Ys bay leaf, 6 whole peppers, cook 5 minutes ; add 1 teaspoonful flour, stir and cook 2 minutes ; add ¼ pint of white broth, 1 gill of mushroom liquor, ½ even teaspoonful salt, cook slowly 10 minutes; then strain the sauce, add it to the partridges ; add ¼ pint canned mushrooms, cook slowly 10 minutes ; add last 1 tablespoonful lemon juice. Cut 6 slices from a small loaf of baker's bread, cut each on the bias into 2 pieces, pare off the rind, spread both sides with a little butter ; lay them on a tin plate, set them in a hot oven till they have assumed a fine golden color; then remove, and lay them in a cirde around the dish. Fillets of Partridge, Prairie Hen, or Grouse.— Pick, singe, draw, and wipe 1 or 2 fine plump partridges, prairie hens, or grouse; cat with a small knife through the center of the breast, remove the skin, then loosen the meat, lift the entire breast with the wing bone from the bono ; underneath the breast is a small fillet called the mignon ; separate this from the breast and lay it on a separate dish. The fillets are then ready to be cooked in various ways.