Myra's cookery book

Add to the sauce, before pouring it over the birds. Note— Braised partridges can be served with any purie of vegetables. 32. PARTRIDGES, chasseuy. Order. Ingredients. Quantities. Method. I... Partridges ... 4 small Dress a,nd cut in two Iengthw3.ys. ones 2... Butter fib. iii Flatten the pieces gentl}'. 3-- Melt in a stewpan over a slow fire. 4... Salt and pepper ... Put in the partridges. 5-- Sprinkle over. Put in a dish. 6... Bread crumbs 3 oz. 7.. . 8.. . Butter Take the partridges out of the pan, dip them in the bread crumbs, then put them at once on a grid- iron over a good fire. 3 oz. ... Melt in a saucepan to make a maitre Eschalots Parsley d'hotcl sauce. 9... 10... 2 or 3 ... ) Chop fine and sprinkle over the 1 butter. MYRA'S COOKERY BOOK. ID2 PARTRIDGES, an chasseur — [conliniicd). Order. Ingredients. Quantities. Method. 11.. . 12.. . Salt and pepper Lemon juice... A few i Add. 13... drops ! Place the partridges on a hot dish, pour the sauce over and serve. 33-RAGOUT OP PARTRIDGES. Order. Ingredients. Quantities. Method. I... Partridges ... Any cold Cut in small pieces or joints. remains 2... ... ... Put the bodies and bones left over in a saucepan. 3-" Stock I pint ... Add to the bones. 4... ... ... Boil gently one hour, then strain. 5-" Butter 2 OZ. Melt in a stewpan. 6... Mushrooms ... 20 Throw into the butter to brown, then take them out, and put them aside. 7... ... ... ... ... Put the pieces of partridge in the stewpan to brown. 8... Flour I OZ. Sprinkle over, and stir well. 9... ... ••• ... ... Add the stock and mushrooms. 10... Butter I OZ. 1 11.. . 12.. . Pepper Lemon juice... I pinch ... J lemon... 1 Add, stirring well. 13... Capers I spoonful Arrange the meat round the dish, 14... ... and pour the sauce and mush- rooms into the middle; serve very hot. 34.— SOUFFLE OP PARTRIDGES. Order. Ingredients. Quantities. Method. I... Partridges ... Any cold Remove all the meat from the bones. 2... remains Take off the skin, and pound the meat with the livers in a mortar. GAME. 193 SOUFFLE OF PARTRIDGES— Order. Ingredients. Quantities. Method. 3” Brown stock ipint ... Warm the pounded meat in this, and then strain it. 4... ... ... ... ••• Break the bodies, and boil them down with all the bones and skin from the birds. 5'-- Strain the gravy, moisten some roux with it, and reduce it. 6... Brown glaze Small quantity Add, and continue reducing until it is half the consistence of glaze. 7... ... Put in the pounded meat. 8... Butter Small piece 1 Add. g... Nutmeg A pinch 1 10... Yolks of eggs 4 Beat up and add gradually. II... Whites of eggs 2 ..» Beat to a froth and add ; stir well. 12... ... Pour into a paper souffle case. 13... • 1 » ... Put in the oven, and serve as soon as it rises. 35-PTARMIGAN, BLACKCOCK. These are dressed and served like partridges or pheasants. 36.-GROUSE. Order. Ingredients. Quantities. Method. I... Grouse 2 Let them'hang some time, then pluck and draw them. 2... Butter Wipe them well but do not wash them, and truss them without the heads. 3-" 2 OZ. Melt to baste the birds. 4... Slices of bread Roast before a bright fire and baste well. 5-- 6... 2 Toast and butter them, and put them in the dripping pan to soak.