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

over with a sauce fumée de gibier (No. 60), have ready the yolk of a hard-boiled egg chopped very fine, which sprinkle over and serve. Black cocks and gray hens being larger birds are generally used for roasting, but the gray hen if well kept may be dressed in any of the preceding ways; the ptarmigan also which makes its appearance in February, (a Swedish bird as well as Scotch,) may be used for the same purposes as grouse, the flavour is similar but not quite so good. No. 879. _Perdreaux à la Silène._ Procure three young partridges, pluck and draw them and cut each bird in halves, cut off each leg below the knuckle, break the part of the leg above the knuckle, make an incision in the thigh and turn the leg inside, break the back-bone (in three) the thigh-bone and the joint of the wing in each, place the six halves in a sauté-pan, in which you have put eight tablespoonfuls of oil, fry gently till three parts done, then egg, bread-crumb, and place them on a gridiron over a slow fire, broil them a good colour, and dress in crown upon your dish, then pour off the oil from the sauté-pan, add two glasses of port wine, a spoonful of chopped eschalots and one of chopped mushrooms, pass them over the fire two minutes, add a pint of brown sauce (No. 1,) ten spoonfuls of consommé, and a little pepper, salt, and sugar, reduce till rather thick, finish with the juice of half a lemon, sauce round and serve, slightly glazing the partridges. No. 880. _Perdreaux grillés à la purée de Gibier._ Prepare and broil three partridges as in the last; you have previously roasted an old one and made a purée of it as directed (No. 59), dress the partridges in crown, glaze and serve with the purée round and in the centre. No. 881. _Perdreaux aux choux._ Procure two partridges trussed as for boiling, and lard them with fat bacon lengthwise up the breast; have ready two white-heart savoy cabbages, cut them in quarters