Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

keep enough to baste till done, then dish the prairie-chicken with the cabbage around, also the salt pork if liked; turn the juice all over through a strainer. In case it is not salt enough, add salt while basting. The flesh of a prairie-chicken is naturally dry, and by being cooked with cabbage it is kept moist all the time and is juicy when done. For those who have no prejudice against cabbage, it is the best way to prepare a prairie-bird. _Another way._--Lard two prairie-birds as directed for larding, after being cleaned and prepared as directed. Put in a stewpan half a pound of bacon cut in slices, with four onions, two carrots cut in pieces, a small dried or Bologna sausage, two sprigs of parsley, one of thyme, two cloves, a bay-leaf, a little grated nutmeg, and a cabbage cut rather fine, and which is to be previously thrown in boiling water and boiled ten minutes; then the two partridges or prairie-hens; place over the whole four ounces of bacon cut in thin slices, cover with broth, set the pan on a sharp fire, and when it has boiled about fifteen minutes, subdue the fire, or put the pan in a moderately heated oven, simmer about two hours if the partridges are old, and one hour if they are young; then take from the fire, place the partridges on a dish with the sausage cut in pieces around them, drain the cabbage and put it on another dish with the bacon, strain the sauce on both dishes, and serve. _In Chartreuse._--It is made in a mould for _Charlotte russe_, or in one like the cut following. Clean the prairie-hen as directed for birds; put it in a baking-pan with one ounce of butter spread on it, also salt and pepper, and a gill of cold water in the pan, and bake till underdone, when cut it in seven pieces, making three slices in the breast, lengthwise. Peel and slice two carrots and two turnips; cut the slices about an inch thick; then cut again in small round pieces,