Chafing dish and casserole cookery

Pick, draw and truss a brace of partridges in the same way as a chicken for boiling. Line the bottom of an earthenware braising pan with slices of fat bacon, two peeled shallots, one bayleaf, one small 72 Casserole Cookery bouquet garni, a blade of mace, and a sliced carrot. Put in the partridge and cook over a brisk fire for about ten minutes, long enough to brown the birds a little. Then moisten with a pint of good stock. Trim and wash a small cabbage, cut it into quarters, and cook it in salted water till half done, drain well, press it in a cloth and tie up with string. Put the cabbage in the pan with the birds, season with salt and pepper, add two blanched pork sausages cut in short pieces, and cook the whole in the oven ; it will take about an hour. Take up the partridges, untruss them, also the cabbage, and remove the string. Strain the liquor or stock and return it to the braising pan with about a gill of well reduced sauce. Boil up and skim, now place in the partridges, the portions of cabbage and the pieces of sausage, cover the pan and let it cook gently for another ten minutes. The dish is then ready for serving, and should be sent to table. Salmi of Game. Take 1 wild duck or widgeon, 3 slices streaky bacon, 1 gill brown sauce, + gill claret, 6 mushrooms, 12 French olives, croutons of bread, and a little meat glaze. Par-roast the bird for 10 to 15 minutes, then cut into joints. Fry the bacon in a casserole, and then the pieces of game ; add the brown sauce and claret, the mushrooms and turned olives. Simmer slowly for about 40 minutes. Season to taste with salt and pepper ; skim carefully. Prepare some neatly half-moon shaped fried crofitons of bread, brush over with meat glaze, and place on top of the stew ; then serve in the casserole. French Chicken-pot. ( Poule-au-Pot .) Put a large fowl, trussed for boiling, breast downwards into a fireproof stew-pot (casserole), add Casserole Cookery the cleansed giblets, a pint of cold water, a carrot, a small onion, a blade of mace, a teaspoonful of salt, and ten peppercorns. Cover closely, cook gently on the stove or in the oven until perfectly tender, then strain and season the liquor, and cut the chicken into joints. Arrange them on an oblong dish, strain the liquor over the pieces of fowl, garnish with small braised onions and slices of carrot, or serve in a round terrine. (Quails en Casserole. Take six quails, one gill milk, two oz. butter, handful of breadcrumbs, salt, pepper, nutmeg, two yolks of eggs, parsley, shallot, three to four chicken livers, about six slices of bacon, one gill demi-glace or Madere sauce.