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1036
Enquire within upon everything
·
Robert Kemp Philp
467
1237
Roast
Partridge.
Let
the
bird
hang
as
long
as
it
can
be
kept
without
being
offensive.
Pick
it
carefully,
and
singe
it;
wipe
the
inside
thoroughly
with
a
clean
cloth,
truss
it
with
the
head
turned
under
the
wing
and
the
legs
drawn
close
together,
but
not
crossed.
Flour
partridges
prepared
in
this
manner
when
first
laid
to
the
fire,
and
baste
them
plentifully
with
butter.
Serve
them
with
bread
sauce
and
good
brown
gravy.
1238.
Partridge
Pudding.
Skin
a
brace
of
well-kept
partridges,
and
cut
them
into
pieces;
line
a
deep
basin
with
suet
crust,
and
lay
in
the
pieces,
which
should
be
rather
highly
seasoned
with
white
pepper
and
cayenne,
and
moderately
with
salt.
Pour
in
water
for
the
gravy,
close
the
pudding
carefully,
and
boil
it
for
three
hours
or
three
hours
and
a
half.
When
mushrooms
are
plentiful,
put
a
layer
of
buttons
or
small
mushrooms,
cleaned
as
for
pickling,
alternately
with
a
layer
of
partridge
in
filling
tho
pudding.
The
crust
may
he
left
untouched
and
merely
emptied
of
its
contents,
where
it
is
objected
to,
or
a
richer
crust
made
with
butter
may
be
used
instead
of
the
ordinary
suet
crust.
1239.
Roast
Ptarmigan.
The
ptarmigan,
which
is
either
a
variety
of
grouse
or
grouse
in
its
winter
plumage,
and
black
game,
when
roasted,
are
cooked
in
precisely
the
same
manner
as
grouse.
1240.
Roast
Grouse.
Truss
the
birds
in
the
same
manner
as
pheasants,
and
set
down
before
a
brisk
fire.
When
nearly
ready--they
will
be
done
in
from
twenty
to
twenty-five
minutes--baste
well
with
butter
and
sprinkle
with
flour
in
order
to
froth
them,
and
send
to
table
with
some
good
brown
gravy
and
some
fried
bread
crumbs
and
bread
sauce.
These
accompaniments
should
be
served
in
different
sauce
tureens.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
