The art of German cooking and baking

Quantity for 6 Persons. 6 young partridges % lb. of butter Salt % pt. sour cream Bacon slices 1 tbsp. flour Some water Preparation: After the birds have been cleaned, singed, dressed, wiped out and salted, tie the bacon slices around them, put them into a pan, pour on the hot butter and fry them for y^ hour, basting frequently and adding the cream by spoonfuls. When well done, take off the bacon and serve with the following gravy. In the drippings, brown 1 tablespoonful of flour, add a little water if necessary, cook, strain and serve. A little white wine may be added to the gravy. No. 41— PARTRIDGE WITH SAUERKRAUT. Quantity for 6 Persons. 2 young partridges 1 wineglassful of white wine 11^ lbs. of sauerkraut Water for the sauerkraut 2 tbsps. of butter 1 tbsp. of flour 2 thin slices of bacon 1 apple Preparation: The partridges are cleaned, singed, dressed and wiped out, bacon slices tied on and fried in 2 tablespoonfuls of butter for 15 minutes. If the sauerkraut is too sour, soak it in water a while, drain, then put it on the stove with the partridges and a little water, white wine, sliced apple, cover and stew slowly for 2 hours. When the birds are tender, take off the bacon, stir a little flour into the sauerkraut; cook for a few minutes and serve with the birds. No. 42— FINE RAGOUT OF PARTRIDGE. Quantity for 6 Persons. 3 young partridges % lb. goose liver or 1 pint champignons Calf sweetbreads 1 piece of bacon for larding Salt For the Gravy. 3 tbsps. of butter 1 tsp. of meat extract 3 tbsps. of flour The champignon juice Broth from the bones 3 pepper-corns 3 tbsps. of red wine Salt 3 tbsps. of Madeira 1 pinch of sugar For the Dumplings. Heart, liver, gizzard, some meat Salt, pepper from the bones Some butter to fry the dumplings 1 soaked roll A few slices of toasted wheat 2 eggs bread 1 tbsp. of butter — 110 — Preparation : The partridges are well prepared. Cut off the breast and drum sticks and all other meat from the bones. The latter are cracked, put on the fire with 3 tablespoonfuls of butter and flour, fried quickly, then ll^ qts. of water, the champignon juice, some salt, 3 pepper-corns added and boiled slowly for 2 hours to make 'l^ to % qt. of broth. Season this broth with red wine, Madeira, meat extract, sugar and strain it. Lard the breasts and fry them and the drum sticks or legs in butter. Cover and stew slowly for % hour until done. Drip tihe lemon juice on the goose liver, salt it and fry it in butter. If you have sweetbreads instead of goose liver, parboil in salt water for 10 minutes, remove the skin, drip on lemon juice and fry in butter. To make the dumplings, chop the liver, heart, gizzard and meat from. tIhe bones very fine and mix well with the soaked roll, one egg, butter, salt, pepper, some chopped champignons and shape into dumplings. Fry these liglht brown in butter or cook 10 minutes in broth. Toast the wheat bread slices, cut each partridge breast into 4 pieces, also the goose liver or sweetbreads. Place the toast on a hot platter, then on this the meat, breast, legs and the goose liver or sweetbreads. Put the champignons into the gravy and pour hot over the meat. Garnish the dish with the dumplings. This ragout may be made of capon, quail, hazel hen, snow hen, pheasant or snipe. No. 43— BLACKBIRDS. Quantity for 6 Persons. 12 blackbirds % tbsp. of flour % lb. of butter Vz tbsp. of white wine 1 pinch of salt V2 cup of water or broth 1 pinch of pepper 6 juniper berries For Stuffing. The intestines of the birds Vz tsp. of lemon juice 2 % rolls Some salt and pepper