The complete Indian housekeeper & cook

12. Kulang is a coarse bird, but makes an excellent game puree soup, and is also very good in custard or quenelles. Honed, stuffed, rolled, and dressed like a galantine, it is very good cold. 13 Partridge. — Black partridge, if carefully hung, and carefully roasted, is almost as good as the English partridge. Indian cooks invariably truss them wrong, sticking their legs and wings in unholy positions. They should be trussed like chickens, but the legs should not be cut off, only the feet. The breast should be well plumped by bringing the legs far up, and no string should be used anywhere, only skewers. When trussed, if the bird looks the least dry, poach for half a minute by plunging into boiling water. Then roast before the fire, basting steadily, and when nearly done, dredge flour over it. Serve on toast with brown gravy round and bread sauce in a tureen. A partridge will only take twenty minutes to roast Partridges may be cooked in all the ways given for chickens, pigeons, &c., but are best with cabbage. Where they are plentiful, the following recipe will be found a perpetual stand-by. 14. Partridge and Cabbage. — ^Take a covered stewpan, or what the natives call an all-blaze of enamelled iron, line it with bacon in slices, and place in the centre three onions stuck with three cloves. Take as many half-boiled cabbages as you have partridges, squeeze the water from them, cut them half through, remove some of the heart, and insert a partridge wrapped in a slice of bacon in its place ; use the heart and leaves to fill up the spaces between the whole cabbages. Season with salt and pepper, and pour over enough good stock to cover. Lute on the lid with paste, and stew as slowly as possible. The longer the partridges can cook (without falling to rags), the better. Slightly brown and thicken the sauce. A refinement on this is to use partridges to flavour the cabbage, and then introduce fresh half-roasted partridges to eat with it. 15. Pepper Pot.— Into 120 units of water put whatever vegetable you like, especially peas or lentils. Cut them u]> small, and stew them with 32 units of fresh meat and 10 units of pickled or salt meat till tender. Half-an-hour before serving put in the contents of a tin of lobster. Season with salt and red pepper (cayenne). The Complete Indian Fowl or game can be used instead of meat, as pepper pot may be made of various things. Properly speaking, it is a mixture of Lb Pulse. Boil a small quantity of rice with the above, and, if liked, small suet dumplings may ’be boiled in the liquor of the meat and vegetables. ^ 16. Potted Game.— The remains of baron of hare, partridges pounded, mixed with a little strong gravy, aiul seasoned with spices, and tlien every 4 units mixed with butter and rubbed through a wire sieve, and pressed