Cassell's dictionary of cookery

Partridges, Stewed.— Truss a brace of partridges as if for boiling, put them into a stewpan, cover with boiling stock or water, and put with them two onions, two carrots, a bunch of sweet herbs, half a blade of mace, and a little salt and cayenne. Simmer gently until they are tender, then take out a pint of the liquid in which they were stewed, and make with it some celery, onion, or Loubise sauce. Serve the birds as hot as possible, with the puree poured over them. Time, about thirty minutes to stew the partridges. Probable cost, 4s. Sufficient for five or six persons. Partridges Stuffed with Mushrooms. — Take a pint of small mushrooms, and clean them by rubbing the tops with a piece of flannel and a little salt ; rinse in a little cold water, lift them out quickly, and spread them on a clean cloth to dry. Dissolve two ounces of fresh butter in a saucepan over a slow fire, let it colour slightly, then throw in the mushrooms, sprinkle over them a little salt and cayenne, and shake the saucepan over the fire for ten minutes. Turn out the contents upon a dish, let them get cold, and, with them, stuff two young well-hung partridges. Sew up securely, truss firmly, and roast or stew the birds in the usual way ; send mushroom sauce, or, if preferred, bread sauce, and gravy, to table with them. Time, half an hour or more to roast the partridges, one hour to stew them. Probable cost, 4s. 6d. Sufficient for four or five persons. Passover Balls. — This is a name often given to forcemeat balls such as are used by the Jews ; they are put into soup, and served with it. They are made as follows : — Put four table-spoonfuls of " matso-flour," or Jewish flour, into a bowl. Mix with it a pinch of salt, a little grated nutmeg, half a saltspoonful of powdered ginger, and half a saltspoonful of finely-minced lemon-rind. Mix these dry ingredients thoroughly, then pour over them four ounces of beef suet, which has been steamed with a salt-spoonful of finelyminced onion, until it is entirely melted. Stir PAS ( '513 ) PAS the mixture briskly for a minute or two, and bind it together with three well-beaten eggs. Make it up into balls, and throw these into the boiling liquid. When they are done enough, lift them out carefully with a strainer, put them into the tureen, and pour the soup over them. Serve immediately. Time to boil the balls, a quarter of an hour. Probable cost, 7d. Sufficient for half a dozen persons. Passover Cakes. — Beat four fresh eggs thoroughly. Stir into them eight ounces of the peculiar tlour which is used only in Jewish families. Add a pinch of salt, a tea-spoonful of powdered loaf sugar, a quarter of a pint of milk, and a quarter of a pint of lukewarm water. Beat the mixture thoroughly, put it into a tin, and bake in a brisk oven. Probable cost, 7d. Sufficient for two or three persons. Paste. — Becipes for making the following pastes will be found under their respective headings : — Almond German Anchovy Gooseberry Apricot Italian Apricot, Green Lemon for Dessert Brioche, or French Nouilles Cheese Orange, Seville Cherry Pate Brisee Cocoa-nut Puff Croquant Regent's Currant Rice Farferl Short Flour Sweet Fruit Tart. Garlic