The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

do not let it boil, sauce round the birds, glaze the larded part, and serve. No. 601. _Faisans truffés à la Piémontaise._ Proceed as directed in the Removes, using only two small pheasants or one large one. No. 602. _Faisans à l’Amiral._ Proceed as directed for the remove, but one large pheasant will be quite sufficient, diminish the quantity of garniture and sauce in proportion. No. 603. _Grouse._ Two small grouse will be quite sufficient for a flanc; they are dressed in any of the ways as described for pheasants, but though dressed in the same manner, they might be served in a large dinner, where pheasants were dressed the same, as the flavour of the two would be very different, the grouse being so much wilder would give a different flavour to the garniture and sauces. For grouse à la Rob Roy (see Removes, No 548). No. 604. _Chartreuse de Perdreaux._ Truss two nice partridges with the legs turned inside, stick about ten small pieces of fat bacon two inches in length and the size of a quill through the breasts lengthwise, then cut two nice savoy cabbages in quarters, and boil five minutes, throw them into plenty of cold water; when cold lay them on a sieve, squeeze quite dry with a cloth, season well with pepper and salt, cut out the stalk, and put them into a stewpan, with two onions, three cloves, a bunch of parsley, thyme, and bay-leaves, one carrot, and three quarters of a pound of streaky bacon; cover with a quart of white stock, and let stew an hour or more, till the stock has reduced to a thin glaze; take it off the fire, roast your partridges, take out the skewers and string, bury them in the stewed cabbage whilst hot, and let them remain till wanted; then butter a large plain oval mould, paper it, and again butter the paper; have ready peeled sixty small button onions, which stew in a little white stock and sugar till tender, cut about a hundred pieces of carrots, half an inch in length, and