Wholesome cookery

salt; cover the saucepan very tightly, and simmer very gently until the birds are cooked. Cook the sauce a little longer ; skim it very carefully, pass through a sieve, and serve over the partridges. This dish is good if done in a slow oven in a covered jar. 287. — Partridges “a la Portugaise.” Cut your partridges into joints; fry them in oil, with a clove of garlic and a Spanish onion ; to this add a small quantity of very thick tomato sauce. Simmer the whole together, and serve with fried sippets and, if liked, a few stoned olives. 288. — Salmis of Partridges. Blend some flour and butter together in a saucepan — do not let it become brown — add some stock or gravy, an equal quantity of red wine, 1 shallot, bunch of herbs, pepper, and salt ; simmer this for half an hour ; strain it. Have your cooked partridges cut into joints and fillets ; simmer them in this sauce without allowing them to boil ; add juice of lemon. Dish up the partridges on fried sippets with the sauce over. N.B. — All game is good dressed in this manner. 289. — Pheasant “ en Souffle.” Remove the skin and bones from a roasted pheasant ; pound the meat (and livers, if the bird was not a high one) in a mortal’. Put the pounded meat in a saucepan with some rich stock or gravy j let it become quite hot, but do not let it boil ; then pass it through a hair sieve. Break the pheasant bones up small, and stew them down in a small quantity of gravy. Strain the gravy, add a thickening of flour and butter, stir in a small lump of glaze. Continue simmering the sauce till it is nearly thick, then stir in a lump of butter, some grated nutmeg, then the pheasant purde; now beat in 4 yolks of eggs; lastly, beat in (adding small quantities at a time) 2 whites of eggs stiffly whisked. Pour the mixture in a souffle case or cake tin, bake in the oven until it rises : will take about 20 minutes. Must be eaten at once ; if it waits at all, it is spoilt. Remains of chickens or partridges make excellent souffles. 290. — Roast Quails. Wrap each quail in a vine leaf, wrap it again in a very thin layer of fat bacon ; roast them before the fire. They ought not to take more than 20 minutes. 291. — Roast Hare. When the hare is prepared for roasting, lard it with a fine needle. Boil a little vinegar with a little water, sliced onion, thyme, bay leaf, parsley, pepper, salt, and some butter. When it is cold, pour it over the hare and leave it for 24 hours ; then wipe the hare and roast it before the fire. Baste it well with the liquor it has been soaking in. Serve with its gravy thickened. N.B. — The above recipe is for a tolerably freshhilled hare. N.B. — Some people treat the hind part of a hare in this manner, and reserve the front part for a “ civet.” 292.—“ Civet ” of Hare.