The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-11-29
THE PARTRIDGE.

| Inc partridge Is Dlrd possessing many
| excellent qualities, which recommend it
| to the epicure, who can never quite de-
eide whether it surpasses in flavor and
| deiicacy that of the woodcock or whether
| their qualities are about even.
It is quite certain, however. that there
! is marked difference in the flavor of
old and young cartridges. The old bird
possesses a much higher flavor while the
young bird has the delicacy and tender
ness which is lacking and impossible to
produce in the very matured bird. There
fore it is a common custom to cook Old
and young birds together in order to get
the perfection of flavor, which is i'm
parted to the young partridge in cook
ing. Only the young birds being sent to
the table, while the others appear later In
the form of salmi, puree, boudin or
soup.
| From Europe and also South America
We get a great number of methods for
cooking this desirable variety of game;
although in foreign countries this spe-
cies of wild fowl differ very considerably.
the North American bird resembles the
common European crap partridge.
We have very pretty story in con-
nection with the bartavelle or Greek part
ridge which is found in the Orient. Sicily
and Naples, in mountainous and Alpine
regions-because it never descends into
the plains A writer has claimed that
this bird was derived from Mount Olym-
pus and because of the consciousness OF
the grandeur of its origin it remained
aloof from the lower world Comparing
this bird with it's humble gray relative,
Cyrano de Bergerac says they are as
much superior over the common gray
partridge as cardinals are above mendi-
cant affairs But different people have
different predictions and we find our
own little ''mendcant friar' quite to our
liking when we can get him in good con-
dition and at Reasonable prices.
For roasting or brasing dress and truss
these birds as you would chickens. They
are white-meated birds and require thor
ough cooking, but must not be dried up.
Lard the breast o rite thin slices of fat
pork over them, or cover thickiy with
butter and frequently haste with same
They require hot oven for quick roast
ing or they will be dry and tasteless.
Partridge and Cabbage, (Pedrix aux
chou.
This is one OF the national dishes OF
France. Have the partridges trussed as
for roasting: stun them with sausage
meat and mixed herbs. Take one large
or three small heads OF cabbage and cut
the large head in three sections and tho
small heads In halves. Parboil the cab
bage. then place In a boiler with an
onion, two carrots half n pound of ba-
con. parsley. a quart OF stock and a glass
of sherry Cook gently for an hour
Take out the young birds and cook other
articles longer. When Zone take out the
cabbage. press dry and chop aud place
o ma heated dish with partridges carved
and arranged IN centre or the capoago
mound. Garnish with tho bacon. the car
rots sliced aud iittlo sausage balls. Make
a brown sauce with tho remaining liquor
ANA serve with II.
ssuted Partridge, Hunters style,
SINCE. draw. and wipo pair ot inc
tender partridgcs. cut INTO twelve pieces
ana aaute them IN nn ounce OF butter
sprinkle over them n l'ttfo salt ana pep
per aud brown them nicely on all Sides
ndd a minced rhallot. half glnrn of
MADEIRA half n pint of Spanish sauce
ana twelve button mushrooms, Cover
and cook iftccn minutes longer. then
aeryh ON rounds OF toast, with little hoh-
my croauettea and oross for earnish
stewed Partridge, Spanish style.
Pluck. clean ana Truss three or iour
partridges into M nice shape Ms possible
Put some slices OF bacon IA the bottom
OF stewing pan. lay In tho phitfldReH'
cover with more bacon, nnd pour in sur
iieient chicken broth 20 cover. Place over
a slow fire and cook covered. for twenty
minutes. When they are tender, drain
from the broth, place on large slices or
toast. garnsh with the bacon and serve
with a highly seasoned tomato PURGE and
green peppers shreddec, parboiled and
fried In deep fat.
Partridge a la Coublse.
When the birds are trussed, lard them
through the breast with STRIPS OF Fat salt
pork about four inches long. and one
quarter of an inch square, season with
salt. pepper and minced parsley. then
braise with some good stock, carrot, an
onion stuck with two cloves and n sprig
of parsley. when done serve them with
a puree of onions a In soubise poured
around them.
Peel and slice eight large white onions;
parboil them in sailed water for I'VE min
utes. DARN in a sieve and let cold water
run over theIn a minute. then lay them in
a napkin and press out all the water;
place them in a stewpan with two ounces
of butter little grated nutmeg. min
ionette pepper. n teaspoonful OF salt ana
large spoonful of white broth Cover
closely and let them simmer gently Tor
thirty mirttes. then turn out into deep
saute pan, moisten with half n cup OF
good white sauce and cup of cream
and reduce quickly over brisk fire. Then
rub through q PURGE sieve Into another
saucepan add pinch of sugar and reheat
for serving.
Saints CT Partridges, la Finaaciere.
Truss three tender partTidges, running
them on an iron skever; wrap them We'll
in a large sheet % buttered paper. place
before an open n.e-the broiler in gas
stove does nicely-and let them roast for
TWENTY-FIVE minutes. Do rot have them
too near the FIRE. When done lay them
on ad ish. breasts down. without Ternov-
ing the paper. When cold GU: them I'D
into joints; aTst the legs. then the fiilets
with the pinion bones left on them. d.
vide the breast and hack. trimming these
whole place all IN = sieTpan, the breasts
nrst then the fiilets. legs and hack. Make
q broth with the trimmings for 4 sauce
Heat the pieces in 4 little OF this. but
do not let them boil. Then arrange on
a hoi dish placing the incest pisces on
top. Garnish with flnanciere ragout;
finish with the sauce and a dozen heart
shaped fried bread oroutonS.