The Swedish, French, American cook book

Stuffing. Fry one pound of chicken or calf’s liver in some bacon fat, pepper, salt, and a little sherry. Put it through machine twice; add one cup bread crumbs, two tablespoons cream, one table¬ spoon sherry, and one egg. Mix until nice and creamy. Roast Partridge with Truffles, a la Perigord Perdrix rotie aux Truffes, a la Perigord Singe, clean, and wash the partridge well ; stuff with bread crumbs, grated onions, chopped parsley, butter, and one egg. Mix all the ingredients together. Fill the partridge; tie up plump; roast in a hot oven for about fifteen minutes with some water, sherry, pepper, and salt. When done, take out, glaze with a brown Perigord sauce, put in oven again, and roast until glossy, for about fifteen minutes — uncovered — then remove the string. Serve on a hot platter with a creamed truffle sauce all around and currant jelly at the side as an entree for luncheon or dinner. Boned Partridge with Veal, a la Walde Perdrix desossee au Veau, a la Walde Pick, clean, and wash the partridge well; cut in halves; remove the bones — leaving leg bones and part of the wing bones in; stuff with a mousse of veal; fill the partridge and fasten it in the back with two skewers. Put on a buttered pan; tie up plump; put in oven with three slices bacon across and roast for about thirty minutes — basting it again and again with the sherry and water in the pan. When done, glaze with a brown glaze. Turn out on a hot platter; garnish with parsley; put a paper frill on each leg. Serve with a tomato sauce, highly flavored with wine and currant jelly, as an entree for luncheon or dinner, or with the salad. It can also be served as a joint for luncheon or dinner with potatoes and green vegetables. Stuffing. To three-quarters pound veal (put through ma¬ chine about six times) add the whites of two eggs, then pass through a sieve. Stir on ice, adding half milk and cream, then pepper and salt, then little more milk and cream mixed; try in hot water, and add milk and cream until of the right consistence. Add half cup seeded raisins. Stuffed Partridge with Mushrooms, a la Victoria Perdrix farcie aux Champignons, a la Victoria Pick, clean, and wash the partridge; open the back and remove the breast bone then stuff with a chicken mousse with truffles and Spanish pepper; put on a buttered pan — breast up and cut side down; tie wings close to the body and both legs together, nice and plump; put some bacon and butter on top of the birds, sprinkle with pepper and salt, roast in oven — uncovered — from eighteen to twenty minutes. When done, glaze with a brown glaze, and garnish with watercress. Serve with bordelaise sauce, highly flavored with wine, and garnished with button mushrooms. Partridge Pie with Mushrooms, a la Casserole Pate de Perdrix aux Champignons, a la Casserole When the breast has been taken from partridges for entrees, salads, etc , and the dark meat is left, it makes a beautiful entree for luncheon or dinner. Cut the legs and second joints from the partridge also the wings with part of the back attached; put in a stewing kettle with sufficient water to cover it, onions, carrots, pepper, salt, and sherry; let cook for forty-five minutes to one hour — well covered. In the meantime, prepare a pound of fresh mushrooms put in a pan, and cook with water, sherry,