Enquire within upon everything

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.