Cooked Partridges and Pheasants

Ingredients

• Place them in a steamer, over a pot of boiling water, till tender.
• Have ready a saucepan of large fresh oysters
• season with pepper sauce
• butter
• a little salt
• between each putting the yolk of a hard-boiled egg.
• a large tablespoonful of butter and one of pounded cracker
• to the oyster liquor.

Method

1. 1

   Rub the cavity of the birds with salt and pepper, fill with oysters and sew up.

2. 2

   Broil till a light brown.

3. 3

   Place on a hot dish and sift over them browned cracker.

4. 4

   Add butter and pounded cracker to the oyster liquor, boil it up once and pour into the dish, but not over the birds.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 40. The excerpt below is the record exactly as published.

COOK PARTRIDGES AND PHEASANTS. Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and season with pepper sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Placeon a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds. SQUABS BROILED ON TOAST, WITH BACON. Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs; split them without detaching the parts, then lay them on a dish, and season with a pinch of. salt, half a pinch of pepper, and a tablespoon- ful of sweet oil; roll them in well,' and put them to broil for six minutes on eacli side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maitre d'hotel butter on top. Decorate the dish with six slices of broiled bacon, and serve. PIGEON PIE. Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg.

Cook this with the app: pantry check, scaling, and the assistant.