Pluck a pair of partridges, singe them, and wipe them with
a wet towel ; split them down the back, breaking the merry-
thought or wish-bone to make the breasts lie flat ; rub them
all over with cold butter, lay them between the bars of a
double wire gridiron, and quickly broil them brown over
a hot fire ; serve them with currant-jelly, after lightly sea-
soning them with salt and pepper✪ Broiled Partridge. Watercresses, lettuce,
cucumbers, or Saratoga potatoes may be served with broiled
grouse, or they may be placed on hot slices of buttered
toast.
362 PRACTICAL AMERICAN COOKERY.
BOAST PARTRIDGE.
After a pair of partridges are dressed, put the birds before
a hot fire, or in a very hot oven, and brown them quickly ;
after they are brown, season them with salt and- pepper,
baste them with a little butter, and allow them to cook for
about half an hour ; meantime fry a pint of coarse bread-
crumbs brown in the frying-kettle, taking care to have the
fat smoking hot ; when they are brown, take them up with
a skimmer, and lay them on brown paper to free them from
grease ; serve the roast partridge on the fried bread-crumbs.
If gravy is desired, make it from the drippings in the pan.
according to directions already given with roast-bird recipes.
ROAST PTARMIGAN.
Ptarmigan, or white grouse, also called willow groiise, a
rare bird, is sometimes marketed. It should be kept as
long as possible, and then carefully dressed, and either
baked or roasted, and served on fried bread-crumbs. The
crumbs are first sifted to secure rather larg-e ones of even
size, and then fried golden brown in plenty of smoking-hot
fat ; only a moment is required to fry them, and as soon as
they are properly colored they should be skimmed out of
the fat at once, and laid on brown paper to free them from
grease. Either brown gravy or bread-sauce is served with
ptarmigan.
PHEASANTS GARNISHED WITH SNIPE.
In this dish, both the pheasants and the snipe are roasted ;
the latter may each have an oyster inserted in it after
it is dressed, or a small slice of bacon or fat salt pork
wrapped about it, as directed in the recipe for barded birds.
The small birds are arranged around the larger ones, and in
serving they are helped with them. Any green salad or
celery may be served with this dish.
ROASTS {ROTIS). 363
ROAST GUINEA-FOWL.
When guinea-fowl is young and tender, it is vfery nice.
To dress it, pluck it carefully, singe it, draw it without
breaking the entrails, and wipe it with a wet towel; if
stuffing is desired, use any of the force-meats already given
for duck or goose, omitting the sage. Roast the birds before
an open fire, or bake them in a hot oven, seasoning them,
after they are brown, with salt and pepper✪ Roast Ptarmigan; cook them
rather well done, and then serve them hot, with plenty of
currant-jelly.
Guinea-fowl may also be stuffed and baked.
BONED SQUABS AND PIGEONS. ✪ Boned Squabs and Pigeons
Page 198 · 5 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pluck a pair of partridges, singe them, and wipe them with a wet towel ; split them down the back, breaking the merrythought or wish-bone to make the breasts lie flat ; rub them all over with cold butter, lay them between the bars of a double wire gridiron, and quickly broil them brown over a hot fire ; serve them with currant-jelly, after lightly seasoning them with salt and pepper. Watercresses, lettuce, cucumbers, or Saratoga potatoes may be served with broiled grouse, or they may be placed on hot slices of buttered toast.
ROAST PARTRIDGE.
After a pair of partridges are dressed, put the birds before a hot fire, or in a very hot oven, and brown them quickly ; after they are brown, season them with salt and- pepper, baste them with a little butter, and allow them to cook for about half an hour ; meantime fry a pint of coarse breadcrumbs brown in the frying-kettle, taking care to have the fat smoking hot ; when they are brown, take them up with a skimmer, and lay them on brown paper to free them from grease ; serve the roast partridge on the fried bread-crumbs. If gravy is desired, make it from the drippings in the pan. according to directions already given with roast-bird recipes.
ROAST PTARMIGAN.
Ptarmigan, or white grouse, also called willow groiise, a rare bird, is sometimes marketed. It should be kept as long as possible, and then carefully dressed, and either baked or roasted, and served on fried bread-crumbs. The crumbs are first sifted to secure rather larg-e ones of even size, and then fried golden brown in plenty of smoking-hot fat ; only a moment is required to fry them, and as soon as they are properly colored they should be skimmed out of the fat at once, and laid on brown paper to free them from grease. Either brown gravy or bread-sauce is served with ptarmigan.
PHEASANTS GARNISHED WITH SNIPE.
In this dish, both the pheasants and the snipe are roasted ; the latter may each have an oyster inserted in it after it is dressed, or a small slice of bacon or fat salt pork wrapped about it, as directed in the recipe for barded birds. The small birds are arranged around the larger ones, and in serving they are helped with them. Any green salad or celery may be served with this dish.
ROAST GUINEA-FOWL.
When guinea-fowl is young and tender, it is vfery nice. To dress it, pluck it carefully, singe it, draw it without breaking the entrails, and wipe it with a wet towel; if stuffing is desired, use any of the force-meats already given for duck or goose, omitting the sage. Roast the birds before an open fire, or bake them in a hot oven, seasoning them, after they are brown, with salt and pepper; cook them rather well done, and then serve them hot, with plenty of currant-jelly.
Guinea-fowl may also be stuffed and baked.
BONED SQUABS AND PIGEONS.
Records on this page
Roast PartridgeBroiled PartridgeRoast PtarmiganRoast Guinea-FowlBoned Squabs and Pigeons