Partridge Larded. Mince the liver, and add as much more chopped ham, i teaspoonful of chopped parsley, pepper and salt; mix up with a yolk of egg, and put this inside the bird. Lard the breast, and roast the usual time. Serve with gravy sauce a l'Espagnole. In season from 1st November to March. Pluck the bird carefully, taking care not to tear the skin ; do not open or draw it, but wipe it carefully, and truss with the head under the wing, and the long bill along the breast. Hang before the fire with the feet downwards; roast slowly twenty minutes, and watch carefully all the time. Woodcock re- requires great attention. Place a thick piece of toast without the crust under the bird to catch the trail, and baste con- tmnally with salt and water only. Serve the bird on the toast. Gravy or melted butter BnovM >» woA. ''u^ ^ *.\*w&- MISS CAMEBOWS COOKEBY BOOK. 93 Boast Pheasant. Have the bird drawn and cleansed ; remove the crop through an incision made at the back of the neck; skewer through the pinion and the thigh, which must be brought up close under thej wing ; tie and skewer the legs down ; the head must be brought round and skewered to the body, the bill along the breast. If a cock pheasant, the crest feathers i may be left on, and covered with paper to protect them while cooking, and the tail feathers can be stuck in when dished. Flour the bird well, and hang it" before a bright foe, noti too fierce; keep it well basted with butter. Time, three-quarters of an hour. Serve with brown gravy and hwad sauce. Polenta pudding is very nice to dish it on. Roast Grouse. Pluck the bird carefully, taking care not to tear the skin ; truss it like a pheasant, and roast before a clear fire, basting continually with butter, half an hour. When nearly done, lay a slice of toast \ an inch thick in the dripping-pan; serve the bird on this, and send in brown gravy, bread crumbs fried, and bread sauce. Haunch of Venison. Before dressing it, wash it well and quickly in lukewarm water, and dry it with a soft cloth, then cover it entirely with well-buttered cartridge paper, over this spread a coarse paste of flour, meal and water, then another strong paper covering, and tie it firmly with strong thread. Hang it before a bright clear fire, and begin immediately to baste, and continue bast- ing often, the whole time. Forty minutes before it is cooked enough out the string, and carefully remove the covering and the paste; five minutes later remove the last paper, dredge with flour, and continue to baste with butter till done. Dish with frill round the shank; serve with strong venison gravy and currant jelly. A haunch of 25 lb. mil tfck& icm *»& ^ half hours to roast. 96 MISS CAMEBON'S CVOKEBY BOOK. more Street. The former is invaluable to inexperienced cooks, as it is a beautifully-prepared clear soup, and only wants the addition of Julienne, strips of vegetable or macaroni, or, indeed, any garnish, to give a particular name to it. The latter are a perfect boon, where a cook-general rules over the culinary department* These sauces are made in three kinds, dark, brown, and pale, and from these any of the many French sauces can be prepared simply by adding the flavour or gar- nish required. Of course all skilled cooks and chefs can and do make these sauces, but where the cook is inexperienced and ignorant of the art of cooking it is impossible to have them made at home, and these preparations, which contain all the qualities necessary for the most recherche style of cooking, are most valuable and useful ; they are easily and quickly pre- pared, and with their help any remains of cold fish or meat can be speedily transformed into a dainty and palatable little entree or breakfast dish.

AI-modernized reading of the original text

Partridge Larded. Mince the liver, and add as much more chopped ham, i teaspoonful of chopped parsley, pepper and salt; mix up with a yolk of egg, and put this inside the bird. Lard the breast, and roast the usual time. Serve with gravy sauce a l'Espagnole. In season from 1st November to March. Pluck the bird carefully, taking care not to tear the skin ; do not open or draw it, but wipe it carefully, and truss with the head under the wing, and the long bill along the breast. Hang before the fire with the feet downwards; roast slowly twenty minutes, and watch carefully all the time. Woodcock requires great attention. Place a thick piece of toast without the crust under the bird to catch the trail, and baste contmnally with salt and water only. Serve the bird on the toast. Gravy or melted butter may be served with it. Boast Pheasant. Have the bird drawn and cleansed ; remove the crop through an incision made at the back of the neck; skewer through the pinion and the thigh, which must be brought up close under thej wing ; tie and skewer the legs down ; the head must be brought round and skewered to the body, the bill along the breast. If a cock pheasant, the crest feathers i may be left on, and covered with paper to protect them while cooking, and the tail feathers can be stuck in when dished. Flour the bird well, and hang it before a bright fire, not too fierce; keep it well basted with butter. Time, three-quarters of an hour. Serve with brown gravy and hwad sauce. Polenta pudding is very nice to dish it on. Roast Grouse. Pluck the bird carefully, taking care not to tear the skin ; truss it like a pheasant, and roast before a clear fire, basting continually with butter, half an hour. When nearly done, lay a slice of toast \ an inch thick in the dripping-pan; serve the bird on this, and send in brown gravy, bread crumbs fried, and bread sauce. Haunch of Venison. Before dressing it, wash it well and quickly in lukewarm water, and dry it with a soft cloth, then cover it entirely with well-buttered cartridge paper, over this spread a coarse paste of flour, meal and water, then another strong paper covering, and tie it firmly with strong thread. Hang it before a bright clear fire, and begin immediately to baste, and continue basting often, the whole time. Forty minutes before it is cooked enough out the string, and carefully remove the covering and the paste; five minutes later remove the last paper, dredge with flour, and continue to baste with butter till done. Dish with frill round the shank; serve with strong venison gravy and currant jelly. A haunch of 25 lb. will take about two and a half hours to roast. more Street. The former is invaluable to inexperienced cooks, as it is a beautifully-prepared clear soup, and only wants the addition of Julienne, strips of vegetable or macaroni, or, indeed, any garnish, to give a particular name to it. The latter are a perfect boon, where a cook-general rules over the culinary department* These sauces are made in three kinds, dark, brown, and pale, and from these any of the many French sauces can be prepared simply by adding the flavour or garnish required. Of course all skilled cooks and chefs can and do make these sauces, but where the cook is inexperienced and ignorant of the art of cooking it is impossible to have them made at home, and these preparations, which contain all the qualities necessary for the most recherche style of cooking, are most valuable and useful ; they are easily and quickly prepared, and with their help any remains of cold fish or meat can be speedily transformed into a dainty and palatable little entree or breakfast dish.

Miss Cameron's cookery book