The Book of Household Management

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1863 Excerpt: ... of ham, i pint of stock, puff paste. Mode.--Line a pie-dish with a veal outlet; over that place a slico of ham and a seasoning of pepper and salt. Pluck, draw, and wipe the partridges; cut off the legs at the first joint, and season them inside with pepper, salt, minced parsley, and a small piece of butter; place them in the dish, and pour over the stock; line the edges of the dish with puff paste, cover with the same, brush it over with the yolk of an egg, and bake for to 1 hour. Time.--J to 1 hour. Average cost, Is. 6d. to 2s. a brace. Sufficient for 4 or 5 persons. Seasonable from the 1st of September to the beginning of February. Note.--Should tho partridges bo very largo, split them in half; they will then lie in tho dish moro compactly. When at hand, a few mushrooms should always be added. POTTED PAKTBIDGE. 1037. Ingredients.--Partridges; seasoning to taste of m«cc, allspice-white pepper, and salt; butter, coarse paste. Mode.--Pluck and draw the birds, and wipe them inside with a damp cloth. Pound well somo mace, allspice, white pepper, and salt; mix together, and rub every part of the partridges with this. Pack the birds as closely as possible in a baking-pan, with plenty of butter over them, and cover with a coarso flour and water crust. Tie a paper over this, and bake for rather more than li hour; let tho birds get cold, then cut them into pieces for keeping, pack tliem closely into a large potting-pot, and cover with clarified butter. This should bo kept in a cool dry place. The butter used for potted things will answer for basting, or for paste for meat pies.--See coloured plate, D1. Time.--li hour. Seasonable from the 1st of September to the beginning of February. Satjmi DE PERDKIX, or HASHED PARTRIDGES. 1038. Ingredients.--3 yonng partrid...