The century cook book

When the partridges are taken off the spit, and freed of the strings, they are either dished up whole, or carved, according as they are served on the table, or handed round to the guests. The carving of the partridges is done in several ways. The most elegant consists in slipping off the breast from the back part, to cut it up in three parts, and put it in form and in its place again. The partridges may also be divided into three parts, by cutting off at once a filet and a leg, so as to leave the breast part adhering to the backbone ; this is afterward done away with, and the partridge is formed again. With roasted partridges, some good gravy, bread sauce, water cresses, or simply some lemons in quarters, may be served. If the partridges are garnished with water cresses the gravy must be sent up in a boat: with game roasts, only a little gravy is required, but this should be limpid and succulent. VEGETABLES See Plate No. 5 Boiled Asparagus. White or violet asparagus is one of the most distinguished and delicate of vegetables. Large sized asparagus is certainly the most highly valued, but 218 Artistic Cookery only of a good sort, freshly gathered, and properly cooked. Previous to cooking asparagus, they must be plucked, scraped, and cut to equal lengths; then selected and arranged according to their different sizes: taking the middle-sized, small, and large ones separately. Then they are tied closely together with thread, or narrow strips of ribbon, plunged into boiling water at a few minutes' interval, the largest first, in order that the bundles all may be done at the same time. The water, in which the asparagus are boiled, must be highly salted. "" The right moment for the cooking of asparagus is a consideration on no account to be overlooked; as, if asparagus is too hard, it becomes unpalatable; and if too soft, it loses all its good qualities. In short, it is not well done, if when held by the thick end in a horizontal position between the fingers, it does not bend lightly, but falls heavily down. If the flavor of asparagus is to be well appreciated, it must be eaten immediately when boiled. As soon as the asparagus are well drained they are dished in a pyramid on a folded napkin. Boiled asparagus are generally served with Dutch sauce, cream sauce or sauce with bread crumbs fried in butter. Fried Salsify, or Oyster- Plant. Although a very common vegetable, yet it is to be served at every family dinner. Previous to frying the salsify, they must be scraped and boiled in white stock. When drained and cooled, they are cut to equal lengths (about 2 inches), placed in a dish, and left to macerate ; that is, seasoned with salt and pepper, moistened with oil and lemon juice. A few minutes previous to serving, the salsifies are drained, slightly floured, dipped into a light frying paste, and immediately plunged into very hot fat. But a small quantity must be cooked at a time, lest they should not all of them get a nice color. As soon as removed from the fat, and well drained, they are sprinkled with a little salt, and dished in two parallel groups on a neatly folded napkin, thus to be served without delay. Artistic Cookery 219