838. Doe-birds, Roasted, Plain. — Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter over the birds, and put them in a hot oven for twelve minutes. Dress them on a hot dish with six small canapes (No. 832). Decorate the dish with a little water- cress, and serve. 839. Broiled Doe-birds. — Singe, draw, and wipe well six fine doe- birds; split them through the back without detaching the parts, and lay them on a dish. Season with a good pinch of salt, half a pinch of pepper, and one.tablespoonful of oil. Roll them in well, and broil for four minutes on each side. Prepare a hot dish with six toasts; arrange the doe-birds on top, and serve with a gill of maitre d'hotel butter (No. 145) well spread over. Decorate the dish with a little watercress. 840. Boasted Doe-birds a PAmericaine.— Proceed exactly as for No. 838, replacing the canapes of bread with six canapes of fried hominy (No. IO35)i °r corn fritters, arranging six slices of broiled bacon over each bird, and serve the same. 841. Boasted Doe-birds a PAfricaine.— Exactly as for No. 838, only serving with six stuffed egg-plants (No. 909) instead of the canapes. 842. Salmi of Doe-birds a la Gastronome. — Make a salmi as for salmi of snipe (No. 870), and serve with six small potato croquettes (No. 997). 843. Boast Partridge, Bread Sauce.— Singe, draw, and wipe two fine, young partridges; truss them neatly, and cover the breasts with a layer of thin lard, tying it twice around. Lay them on a roasting-pan, spreading a little butter over each, and moistening with half a cupful of water✪ Partridge, Bread Sauce. Put the pan in a brisk oven for twenty-five minutes, basting the birds occasionally. Dress each one on a bread canape (No. 832), remov- ing the strings. Decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately; also serving half a pint of hot bread-sauce (No. 162) in another bowl. 844. Partridge Broiled a PAmericaine.— Singe, draw, and wipe neatly three tender partridges;' cut them in halves, lay them on a dish, and season with a good pinch of salt, half a pinch of pepper, and a table- spoonful of oil. Roll them in well, then put them to broil for seven minutes on each side. Prepare six slices of fried hominy (No. 1035). Arrange them on a hot dish; place the partridges over, and pour a gill of 278 THE TABLE. maitre d'hotel butter on top (No. 145). Place six slices of broiled bacon (No. 754) over the birds, and serve.

AI-modernized reading of the original text

838. Doe-birds, Roasted, Plain. — Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter over the birds, and put them in a hot oven for twelve minutes. Dress them on a hot dish with six small canapes (No. 832). Decorate the dish with a little watercress, and serve. 839. Broiled Doe-birds. — Singe, draw, and wipe well six fine doebirds; split them through the back without detaching the parts, and lay them on a dish. Season with a good pinch of salt, half a pinch of pepper, and one.tablespoonful of oil. Roll them in well, and broil for four minutes on each side. Prepare a hot dish with six toasts; arrange the doe-birds on top, and serve with a gill of maitre d'hotel butter (No. 145) well spread over. Decorate the dish with a little watercress. 840. Roasted Doe-birds a l'Américaine.— Proceed exactly as for No. 838, replacing the canapes of bread with six canapes of fried hominy (No. 1035) or corn fritters, arranging six slices of broiled bacon over each bird, and serve the same. 841. Roasted Doe-birds a l'Africaine.— Exactly as for No. 838, only serving with six stuffed egg-plants (No. 909) instead of the canapes. 842. Salmi of Doe-birds a la Gastronome. — Make a salmi as for salmi of snipe (No. 870), and serve with six small potato croquettes (No. 997). 843. Roast Partridge, Bread Sauce.— Singe, draw, and wipe two fine, young partridges; truss them neatly, and cover the breasts with a layer of thin lard, tying it twice around. Lay them on a roasting-pan, spreading a little butter over each, and moistening with half a cupful of water. Put the pan in a brisk oven for twenty-five minutes, basting the birds occasionally. Dress each one on a bread canape (No. 832), removing the strings. Decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately; also serving half a pint of hot bread-sauce (No. 162) in another bowl. 844. Partridge Broiled a PAmericaine.— Singe, draw, and wipe neatly three tender partridges;' cut them in halves, lay them on a dish, and season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil for seven minutes on each side. Prepare six slices of fried hominy (No. 1035). Arrange them on a hot dish; place the partridges over, and pour a gill of maitre d'hotel butter on top (No. 145). Place six slices of broiled bacon (No. 754) over the birds, and serve.

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