Partridges to Roast or Bake.— I he birds should hang as long as possible or the flesh will be hard and of little flavour. Pluck, singe, and draw the bird, if not already done. lo give the birds a plump look, pass a needle and cord through the back below the thighs, then again through the body and legs, and tie the strings firmly. Put the birds in the eras oven, and baste them with butter (about Two ounces for each bird). They will be done in about twenty-five to forty minutes. Dish them up on dried toast which has been previously soaked under them whilst cooking. Brown gravy or bread sauce should be served, and the dish gar¬ nished with watercress. If preferred, two or three thin slices of fat bacon tied round the birds before they are placed in the oven will greatly improve their flavour. Cost about 2s. 6d. to 3s. 6d. a brace, sufficient for four persons. Cold Partridges Masked with Sauce. — After roasting a brace of partridges✪ Partridges to Roast or Bake, allow them to brown quickly that their juice may be retained; cut them into neat joints, and remove the fat, sinews, and skin; select the best pieces and put them upon a dish. Prepare a sauce as follows : Put into a saucepan the trimmings, bones, and skin with the bruised inferior parts, two shallots, one bay leaf, a sprig of parsley, and an ounce of fresh butter, stirring them over the small gas jets. At er sprinkling them with a tablespoonful of flour, put in six peppercorns, half a blade of mace, a little salt, a glassful of sherry if liked, and threequarters of a pint of brown stock. Simmer the gravy very gently until it is very much reduced. Let it boil again after it has been strained. It should now be reduced in quantity. Take some good gelatine and dissolve it in as much water as will stir it all together. Take up the joints of partridge separately, and cover each one with this sauce, and GAS COOKERY BOOK. 1 17 let them remain until the sauce stiffens upon them. Arrange on the dish and garnish with clear aspic jelly. Salmi of Partridge. — Take a brace of cold roast partridges; cut into neat joints. Melt two ounces of fresh butter in a saucepan. Put into it a dozen small mushrooms, a scraped carrot, two sliced shallots, half a blade of mace, one small bay leaf, and a small hand¬ ful of parsley leaves, a sprig of thyme, two cloves stuck into a medium-sized onion, and two ounces of lean ham✪ Salmi of Partridge, not too salt, cut into small pieces. Stir it over the gas until of a nice light brown. Sprinkle over a dessertspoonful of flour, and let it brown slightly > stir into it very gently a pint of good brown stock. Take half a wineglassful of French wine vinegar and half a gill of port. Let the sauce simmer gently until it is somewhat reduced in quantity; then strain it, and put in the pieces and joints of partridge, and when all is hot, dish the salmi and serve im¬ mediately. Garnish the dish with sippets of toast.

AI-modernized reading of the original text

Partridges to Roast or Bake.— I he birds should hang as long as possible or the flesh will be hard and of little flavour. Pluck, singe, and draw the bird, if not already done. To give the birds a plump look, pass a needle and cord through the back below the thighs, then again through the body and legs, and tie the strings firmly. Put the birds in the gas oven, and baste them with butter (about Two ounces for each bird). They will be done in about twenty-five to forty minutes. Dish them up on dried toast which has been previously soaked under them whilst cooking. Brown gravy or bread sauce should be served, and the dish garnished with watercress. If preferred, two or three thin slices of fat bacon tied round the birds before they are placed in the oven will greatly improve their flavour. Cost about 2s. 6d. to 3s. 6d. a brace, sufficient for four persons. Cold Partridges Masked with Sauce. — After roasting a brace of partridges, allow them to brown quickly that their juice may be retained; cut them into neat joints, and remove the fat, sinews, and skin; select the best pieces and put them upon a dish. Prepare a sauce as follows : Put into a saucepan the trimmings, bones, and skin with the bruised inferior parts, two shallots, one bay leaf, a sprig of parsley, and an ounce of fresh butter, stirring them over the small gas jets. At er sprinkling them with a tablespoonful of flour, put in six peppercorns, half a blade of mace, a little salt, a glassful of sherry if liked, and threequarters of a pint of brown stock. Simmer the gravy very gently until it is very much reduced. Let it boil again after it has been strained. It should now be reduced in quantity. Take some good gelatine and dissolve it in as much water as will stir it all together. Take up the joints of partridge separately, and cover each one with this sauce, and 1 17 let them remain until the sauce stiffens upon them. Arrange on the dish and garnish with clear aspic jelly. Salmi of Partridge. — Take a brace of cold roast partridges; cut into neat joints. Melt two ounces of fresh butter in a saucepan. Put into it a dozen small mushrooms, a scraped carrot, two sliced shallots, half a blade of mace, one small bay leaf, and a small handful of parsley leaves, a sprig of thyme, two cloves stuck into a medium-sized onion, and two ounces of lean ham, not too salt, cut into small pieces. Stir it over the gas until of a nice light brown. Sprinkle over a dessertspoonful of flour, and let it brown slightly > stir into it very gently a pint of good brown stock. Take half a wineglassful of French wine vinegar and half a gill of port. Let the sauce simmer gently until it is somewhat reduced in quantity; then strain it, and put in the pieces and joints of partridge, and when all is hot, dish the salmi and serve immediately. Garnish the dish with sippets of toast.

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Partridges to Roast or BakeCold Partridges Masked with SauceSalmi of Partridge

The household gas cookery book