Season 2 well-cleaned partridges with 1 teaspoonful salt, spread 2 ounces butter over the breast, place them in a roasting pan ; set the pan in a hot oven, and roast 15 minutes ; then remove, put the birds in the center of the cabbage, and cook 1 hour ; take out the partridges ; remove the meat from the bones, cut it into slices ; drain the cabbage on a sieve, press out all the moisture ; put the cabbage in the timbale form, leave a hollow in the center, put in the meat from the partridges, and cover with cabbage ; place the GAME. 448 mold in a pan of hot water, cover with battered paper, and bake 45 minntes in a medium-hot oven. Turn the chartrease on to a hot dish, let it stand a few minutes, then lift the form off. Serve with the following sauce : Add to the batter in which the partridges were roasted 1 fine-chopped onion, 1 tablespoonful fine- cut carrot, 1 bay leaf, and 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint of broth✪ Chartreuse of Partridge, 1 teaspoonful beef extract, and cook 5 minutes ; then strain the sauce into a clean saucepan, add Vs ounce butter in small pieces ; stir for 2 minutes over the fire. Serve in a sauce bowl. Partridge^ Larded and Boasted.— Procure 2 fine plump partridges, pick, singe, draw, and wipe them ; remove the skin from the breast, and then dip the breasts into boiling water ; wipe dry, and with a fine needle lard the breast with small strips of lard- ing pork ; season each partridge with Vs teaspoonful salt ; place them in a round pan just large enough to receive the birds ; pour Ys ounce of melted butter over each one ; set them in a hot oven to roast 15 minutes, basting frequently (if the partridges are young they will cook in that time ; if old, they will take longer). Serve them on a hot dish, either plain or on bread croutons, and garnish with water cress ; add a little bouillon or broth to the gravy after removing most of the fat ; boil 2 minutes, then strain. The gravy may be poured over the birds or served separate. Prairie hens, pigeons, grouse, quails, and all kinds of birds are larded and roasted the same way. Prairie Hen or Partridge with Cabbage.— Gut 1 good- sized head of cabbage into 4 pieces ; place it in a saucepan with % pound of lean salt pork, add 1 tablespoonful sugar, cover with boil- ing water, and cook 20 minutes ; then drain off the water, retuiii the cabbage in a saucepan to the fire, cover with white broth ; add the pork, and season with 1 even tablespoonful salt, 1 even tea- spoonful pepper; add 3 white onions, cover and cook 2 hours. Pick, singe, and draw 2 fine plump partridges or prairie hens, wipe the insides with a clean cloth ; season with 1 teaspoonful salt, evenly 444 GAME. ✪ Prairie Hen or Partridge with Cabbage

AI-modernized reading of the original text

Season 2 well-cleaned partridges with 1 teaspoonful salt, spread 2 ounces butter over the breast, place them in a roasting pan ; set the pan in a hot oven, and roast 15 minutes ; then remove, put the birds in the center of the cabbage, and cook 1 hour ; take out the partridges ; remove the meat from the bones, cut it into slices ; drain the cabbage on a sieve, press out all the moisture ; put the cabbage in the timbale form, leave a hollow in the center, put in the meat from the partridges, and cover with cabbage ; place the mold in a pan of hot water, cover with buttered paper, and bake 45 minutes in a medium-hot oven. Turn the chartrease on to a hot dish, let it stand a few minutes, then lift the form off. Serve with the following sauce : Add to the batter in which the partridges were roasted 1 fine-chopped onion, 1 tablespoonful finecut carrot, 1 bay leaf, and 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint of broth, 1 teaspoonful beef extract, and cook 5 minutes ; then strain the sauce into a clean saucepan, add Vs ounce butter in small pieces ; stir for 2 minutes over the fire. Serve in a sauce bowl. Partridge, Larded and Roasted.— Procure 2 fine plump partridges, pick, singe, draw, and wipe them ; remove the skin from the breast, and then dip the breasts into boiling water ; wipe dry, and with a fine needle lard the breast with small strips of larding pork ; season each partridge with Vs teaspoonful salt ; place them in a round pan just large enough to receive the birds ; pour Ys ounce of melted butter over each one ; set them in a hot oven to roast 15 minutes, basting frequently (if the partridges are young they will cook in that time ; if old, they will take longer). Serve them on a hot dish, either plain or on bread croutons, and garnish with water cress ; add a little bouillon or broth to the gravy after removing most of the fat ; boil 2 minutes, then strain. The gravy may be poured over the birds or served separate. Prairie hens, pigeons, grouse, quails, and all kinds of birds are larded and roasted the same way. Prairie Hen or Partridge with Cabbage.— Cut 1 goodsized head of cabbage into 4 pieces ; place it in a saucepan with % pound of lean salt pork, add 1 tablespoonful sugar, cover with boiling water, and cook 20 minutes ; then drain off the water, retuiii the cabbage in a saucepan to the fire, cover with white broth ; add the pork, and season with 1 even tablespoonful salt, 1 even teaspoonful pepper; add 3 white onions, cover and cook 2 hours. Pick, singe, and draw 2 fine plump partridges or prairie hens, wipe the insides with a clean cloth ; season with 1 teaspoonful salt, evenly

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Chartreuse of PartridgePartridge SautéPartridge Larded and RoastedPrairie Hen or Partridge with Cabbage

European and American cuisine