Cookery for every household

Prepare a partridge with cabbage as directed in last recipe, using plenty of cabbage. Take a plain mould, 1.) to 2 pints in size, grease it well with butter and line it completely with carrot and turnip cut in fancy shapes, and small pieces of French beans, which have been cooked separately in boiling salted water. After decorating the mould allow it to stand until the butter has hardened and the decoration firmly adhered. When the partridge, &c., is cooked pour it into a colander and allow it to drain a few minutes. Lift out the bird and cut it in small joints. Remove the ham, sausage, &c., from the cabbage ; cut the cabbage across with a knife, and about half fill the mould with it. Make a hollow in the centre, lay in the pieces of partridge, and cover with more cabbage. Lay a folded cloth on the top and press gently to absorb superfluous moisture. Place the mould in a good oven for a few minutes until the contents are thoroughly hot, then turn out carefully. Cut the sausage and ham in pieces and place them round the sides. A little sauce or gravy may be served separately if wished. Sufficient for 4 or 5 persons. 1237. Roast Pheasant (Falsan Roti) Next to grouse a pheasant is perhaps the most popular of all game birds. It ought to be hung for some days before cooking, or it will have no distinct flavour. In dry cold weather 10 days or a fortnight will not be too long, while longer still should be allowed if the game is liked high. A pheasant should always be well cooked. When plucking the bird, reserve the best of the tail Roast Pheasant the body of the bird. This will improve the flavourand make the flesh more juicy. Or, instead of this, insert a piece of butter well seasoned with pepper, salt, and a squeeze of lemon juice. Now truss in the same way as directed for Roast Fowl (see p. 276). Lard the breast, or tie over it some slices of fat bacon. Roast in front of a clear fire or in a good oven, basting frequently with butter or bacon fat. The time will depend on the age and size of the bird ; from 40 to 50 minutes is usually sufficient. A short time before it is ready, remove the slices of bacon from the breast, dredge it with flour, baste again, and return to the oven to brown. When ready, lift the pheasant on to a hot dish, remove any skewers or trussing threads, put the tail feathers in place, and garnish with seasoned watercress or potato chips or straws. Serve good brown gravy and fried crumbs separately. Bread sauce may also be served if wished. Note. — It used to be the custom to leave the head and neck on the pheasant, but this is not done nowadays. Time to roast, 40 to 50 minutes. 1238. Boiled Pheasant Prepare and cook in the same way as Boiled Fowl (Recipe 1127), and serve with celery or any other suitable sauce poured over it. Garnish with rolls of bacon and cut lemon. 1239. Pheasant Cream (Mousse de Faisan) 6 oz. pheasant. 2 oz. ham. 1 oz. butter. 1 gill cream. 1 gill white sauce. Grated lemon rind. 2 eggs. 1 table-sp. sherry Salt. Pepper. A pinch of nutmeg. A few green peas. Tomato sauce.