Kirmess cook book

Singe, draw and wipe neatly, three tender partridges, cut them in halves, lay them on a dish and season with a little salt, pepper and one tablespoon of oil. Roll them in well and put them to broil for seven minutes on each side. Prepare six slices of fried hominy, arrange them on a hot dish, place the partridges over and pour one gill of maitre d'hôtel butter on top; place six slices of broiled bacon over the birds and serve. ROASTED PARTRIDGES. Oscar, Waldorf-Astoria. Pluck the partridges, draw and truss them, and fasten some thin slices of fat bacon round them, roast for fifteen minutes in a hot oven. Five minutes before dish- ing take the bacon oS, sprinkle a little salt over the birds and brown them. Put the partridges on a hot dish and serve them with a sauce-boatful of brown gravy. BROILED PHEASANT. Oscar, Waldorf-Astoria. Cut the bird into four pieces and fry them in lard; when nicely browned all over and half done through, take them from the fire, drain the lard from them, brush over with beaten egg, roll them in a paper of bread-crumbs mixed with salt and cayenne, put them on a hot well-greased gridiron, and broil them for ten minutes over a clear fire. BROILED PLOVERS. Oscar, Waldorf-Astoria. Secure six fat plovers, pick, singe, draw and wipe them well, pick out the eyes, and split them through the back without separating the parts, and place them upon a dish. Season with a pinch of salt and half as much pepper, and add a tablespoon of oil. Rub in the seasoning thoroughly, and place the birds on a broiler to cook for four minutes on either side ; then dress them on a hot dish with six pieces of toast, spread over a gill of maitre d'h6tel butter, decorating with a little watercress, and serve. ROASTED PLOVERS. Oscar, Waldorf-Astoria. Pluck and singe the desired number of birds, take out the gizzards, but leaving the remainder of the entrails inside. Tie a thin slice of fat bacon over the breast of each bird, and range them in a hot oven to roast. Place in a dripping pan some slices of toast and baste them continually with butter. Just preparatory to removing the birds from the fire, take off the rashers of bacon and dust them with salt; when the birds are done, place the toast on a hot dish with a bird on each, decorate with quartered lemons, and serve with a sauce-boat of white sauce. 2. Pick, singe, draw and wipe six tender and fat plovers, pick out the eyes and truss the legs together, and skewer the head under one leg. Then lay a thin slice of larding pork on each bird, tie them securely, and put in a roasting pan, seasoning with a little salt, spread over a very little butter, and put them on a spit, roasting for ten minutes. Then take them from the fire and arrange six small canapes for game on a hot dish, dress the plovers on them, garnish with a little watercress and serve. ROASTED PRAIRIE CHICKEN. Oscar, Waldorf-Astoria,