The Pytchley book of refined cookery and bills of fare

Clean, trim, truss and treat as Chicken (No. 2 73), only roast for twenty-five minutes and serve with Bread Sauce (No. 14) and gravy from trimmings in the dish. THE PYTCHLEY COOKERY BOOK. 190 PARTRIDGE AU CHOUX. No. 287. Fry in a stewpan a large white cabbage, half a pound of ham or bacon cut in square dice, and three partridges for ten minutes ; add a pint of Consomme (No. 2), a little pepper and salt, and let the whole stew for about an hour, or if old partridges an hour and a half ; take out the cabbage and partridges, cut up the cabbage, and add two ounces of butter, pepper and salt to taste, reduce the stock, put the partridges in the stock to get thoroughly hot, place the cabbage in the centre of the dish, cut the partridges in half and place round the cabbage and pour the stock round the dish. PHEASANT. No. 288. Clean, trim, truss and treat as Chicken (No. 273), roast a large bird three-quarters of an hour, a very young tender bird half an hour, and serve with Bread Sauce (No. 14) and gravy from trimmings in the dish. PIGEON. No. 289. Clean, truss, cover with bacon as Chicken (No. 273), and roast from fifteen to twenty minutes, and serve in the same way with Bread Sauce (No. 14), and add gravy from trimmings in the dish. PIGEON, BORDEAUX. No. 290. Clean, leaving the liver in, trim and truss, cover with a vine leaf and then fat bacon and roast for twenty minutes, serve with some good Brown Sauce (No. 22) or with Tarragon Sauce (No. 76). GAME AND POULTRY ROASTING. 191 WOODPIGEON. No. 291. Clean, trim, truss, and lard as a common pigeon, and roast from twenty to twenty-five minutes. PLOVER, GOLDEN, BLACK, AND GRAY. No. 292. Trim, truss, leaving the inside in, cover with fat bacon, and roast, if in a small grate, on buttered toast in a Dutch oven before the fire ; if in a large grate, put the toast under them and roast for twenty minutes : remember that the toast should be one-third of an inch thick and well buttered ; they require no gravy. QUAIL. No. 293. Be careful in selecting quail to choose nice white birds, and unless for a large party you had better get them trussed and larded by the poulterer. Roast as Bordeaux pigeon, only from twelve to fifteen minutes, serve some nice Chicken Consomme, or Brown Sauce (No. 22), in the dish with them, and a few tarragon leaves added improve them. YOUNG RABBITS. No. 293A. Clean, truss, rub with butter or lard, and cover with fat bacon, two young rabbits, and roast, according to size, from twenty to thirty-five minutes, and serve either Rabbit Sauce (No. 67) in a boat, or Tarragon Sauce (No. 76) thrown over them. SNIPE. No. 294. Trim, dress, and serve exactly as a plover, only from twelve to fifteen minutes. 192 THE PYTCHLEY COOKERY BOOK. TEAL. No. 295. Clean, truss, cook and serve as Wild Duck (No. 278), only roast for three or four minutes less. TURKEY, ROAST. No. 296.