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

the thickness of a large quill; stew them in the same manner as the onions, have also cut of the same size the same quantity of turnips (do not stew them too much or they would be useless), place a row of onions round the bottom of the mould, then above them a row of carrots, slantwise, but one touching the other, then a row of the turnips, then carrots, proceeding in like manner till you reach the top; drain the cabbage, and squeeze it till it is somewhat firm, put some of it at the bottom of the mould an inch in thickness, and line the sides not quite so thick, put the partridges in the centre with slices of the bacon, finish filling up with the cabbage, place in a stewpan of water over the fire to get hot, but do not let the water get into it; when ready to serve turn out on your dish, and take the paper carefully from it; have ready the following sauce: put the stock from the vegetables and a little of the stock from the cabbage into a stewpan, add a quart of brown sauce (No. 1), boil to the consistence of demi-glace, add a little sugar, sauce carefully all over, and serve. No. 605. _Chartreuse de Perdreaux à l’Impérial._ Prepare the chartreuse just as above, and when turned out have thirty small quenelles de volaille (No. 120), made in a dessert-spoon; make very carefully a border of mashed potatoes on the top of it about half an inch from the rim, upon which dress the quenelles in the form of a crown, place a fine larded sweetbread dressed (No. 674) in the centre, through which run an atelette of vegetables, sauce as in the last article, and serve; the cabbage, if possible, requires to be drier than in the last. No. 606. _Chartreuse de Perdreaux à la Moderne._ Prepare a chartreuse as before, then have twenty young carrots turned in the shape of pears, but not too small, put them in a stewpan with a little sugar and white