Modern cookery for private families

half-teaspoonful or more of salt; pound the mixture afresh for ten minutes or a quarter of an hour, keeping it turned from the sides of the mortar into the middle; then add one by one, after merely taking out the germs with the point of a fork, two whole eggs and a yolk or two without the whites, if these last will not render the mixture too moist. Mould it into the form of a roll, lay it into a stewpan rubbed with butter, pour boiling water on it and poach it gently from ten to fifteen minutes. Lift it out with care, drain it on a sieve, and when it is quite cold cover it equally with beaten egg, and then with the finest bread-crumbs, and broil it over a clear fire, or fry it in butter of a clear golden brown. A good gravy should be made of the remains of the bird and sent to table with it; the flavour may be heightened with ham and eschalots, as directed in Chapter IV., page 96, and small mushrooms, sliced sideways, and stewed quite tender in butter, may be mixed with the _boudin_ after it is taken from the mortar; or their flavour may be given more delicately by adding to it only the butter in which they have been simmered, well pressed, from them through a strainer. The mixture, which should be set into a very cool place before it is moulded, may be made into several small rolls, which will require four or five minutes’ poaching only. The flesh of partridges will answer quite as well as that of pheasants for this dish. SALMI OF PHEASANT. (_See page 292._) PHEASANT CUTLETS. (_See page 275._) TO ROAST PARTRIDGES. [In season from the first of September to the second of February, and as long as they can be preserved fit for table from that time.] [Illustration: Partridge trussed. ] Let the birds hang as long as they can possibly be kept without becoming offensive; pick them carefully, draw, and singe them; wipe the insides thoroughly with a clean cloth;