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

stock, and boil till tender; turn out the chartreuse on your dish, make a thin border of mashed potatoes on the top about half an inch from the rim, cut off a piece from the thick part of each carrot, and stand them upright upon the potatoes, fill the centre with a pint of fresh boiled green peas dressed in pyramid, upon the top place a small white cauliflower, nicely boiled, sauce as before, and serve; this makes a very pretty dish. In case you could not procure a mould as required, you could turn your vegetables, and dress as the carrots above; lay the cabbage, bacon, and partridges in the centre of your dish, dress the vegetables on mashed potatoes tastefully around, finish on the top in either of the two last ways, sauce the same, and serve; although not so handsome it takes less time, and the exercise of a little taste on the part of the cook will render it a very pretty dish. No. 607. _Perdreaux à la Mecklenbourg._ Take three large young partridges, draw, and leave the skin upon the neck as long as possible, put half a pound of the forcemeat of game (No. 123) in a basin, add two finely-chopped fresh French plums, two ounces of chopped tongue or ham (cooked) some chopped parsley, two yolks of eggs, a little cream, and a little grated nutmeg, mix all together, and stuff the breasts of your birds with it, tie them up in thin slices of bacon, and in two or three sheets of oiled paper, put them into a stewpan with half a pint of bucellas wine, a pint of good stock, two large onions, an apple, and a good bunch of parsley; place the stewpan on the fire, and when it begins to boil place it in a moderate oven for three quarters of an hour, take the birds out of the papers, take off the bacon and place them on your dish, keep hot, and prepare the following sauce: pass the stock from the stewpan through a fine cloth into another