Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-10-21
OUR Daley MENU.
Palatable Dishes at Minimum Expense
and Easy Of Preparation.
BY MRS. MARY ]. LINCOLN.
Sundays Dinner Made to Tighten the Work
of Following Monday.

Copyright, 1896, by Walter B. Guild.)
WHAT TO DO WITH PARTRIDGES.
Game of all kinds is usually more
expensive than meat, or, at least, in
places from the source of supply. And
the common ways of cooking game are
usually wasteful, making it a still more
expensive article of food. When part
ridges, or other small game, grouse,
etc., are broiled or roasted whole, Of
ten only the breast is served, and I'M
less one enjoys picking a bone, many
a delicious tidbit finds its way into the
refuse pail, which if properly cared for
would make a nice entree or relish for
luncheon. Probably the most econom-
zeal way to prepare these birds is a
fricasse, preferably a brown fricasse,
as the flavor developed by browning
is a great Improvement.
But there are times when one may
vary this method, with equally good
results, and yet have no waste of ma
terial.
Clean the birds thoroughly, being es-
pecially careful to remove all the soft
dark kidney in the hollow OF the side
bone. If your taste is gamey enough
to enjoy that portion, leave it in, of
course, but personally l prefer not to
use it. Strip off the skin, which is
usually strong and oily, and cut off the
legs. Loosen the flesh from the breast
bone by cutting around the wings and
ribs and along each side, and keep half
portion of flesh as whole as possible.
If the bird be very plump separate the
half breasts into the two natural fill
lets. Remove all the tough tendons,
and press the flesh into smooth, uni
form shape. Spread them with soft
butter and broil quickly over a clear
fire, turning often. They should be
done in from six to eight minutes.
Serve very hot, therefore have the
sauce made or nearly ready before
you begin the broiling. This may be
a simple dressing of maitre d hotel
butter, favored with tarragon vinegar
or lemon; or you may serve sauce Hol-
landaise made from this formula: Put
one heaped teaspoon of butter in a
warmed sauce pan and rub it till
creamy, add the yoik of one egg and
continue the mixing. Season with one
fourth teaspoon salt, half as much
paprika, one teaspoon of lemon juice,
one tablespoon of tarragon vinegar and
two tablespoons of hot water. Mix
well and cook over hot water until the
egg thickens. Stir it constantly and
lift it from the hot water frequently
that it may not curdle. Arrange the
fllets on a platter, pour the sauce over
| them and garnish with cre5s.
MOULDED PARTRIDGE.
After using the breasts of cartridges,
as directed in the preceding recipe, the
remaining portions-neck, legs and
back-may be covered with boiling
water and put on to simmer until the
meat is tender and free from bones.
Season the water with a bit of bay
leaf. one tablespoon of onion Drowned
in butter, half a teaspoon of mixed
cloves, peppercorns n allsp1ce, ana
half a teaspoon of salt. When the
meat is tender remove it and strain
the liquor, which should be reduced
to barely enough to moisten the meat.
Pick all the meat from the bones and
chop it very fine. Mix with it an equal
amount OF fine, soft bread finely crum-
bled. and season with one teaspoon of
fine chopped parsley, two teaspoons of
l6IlOu JulCC, yin az . .
enough of the liquor to hold the mix
ture together. After mixing thorough
ly add salt and pepper to taste. But
ter a mould, or several small cups II
| YOU prefer individual portions, and fill
about three-fourths full of the mixture.
If a large mould is used, steam it half
an hour; if small, or timbale moulds,
place them in a pan of hot water, cover
with a buttered paper and o in the
oven about ten minutes, or till they
puff up and are firm. Have ready a
Soubise sauce to serve with the part
ridge. Put into a double boiler one
cup of milk, three large boiled onions
chopped fine, three tablespoons of fine
white bread crumbs (not dried), one
tablespoon of butter, a few grains OF
pepper and one-fourth teaspoon of salt.
Let cook over hot water till the milk
is absorbed, adding more If it should
be too stiff before you are ready for it.
Turn the moulded partridge out on a
platter, pour the sauce around and
sprinkle fine chopped parsley over the