Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-10-18

ounce of butter. Serve hot.
Grouse en- Casserole.
Roast two or three grouse, basting
them frequently. When cooked, take
from the oven and while they are still
hot cut into joints and neat pieces
Remove all the skin and as many OF the
small bones as possible. From the drip
pings Of the game make a pint Of thick
brown sauce. dissolve it in half an
ounce of gelatin and put. together
casserole. Cook for an hour in mod
crate oven, placing a piece of buttered
paper over the dish before placing on
the cover. Serve the birds in the cas-
if desired. before removing from the
oven.
Partridge Stuffed With Liver.
Fry half a pound of calfs liver with
four ounces of fat bacon and a minced
shallot or small onion for ten min
utes. Season we'll with salt and pep
per and pass through wire sieve.
Moisten three ounces of crusty bread
crumbs with hot milk and stir over the
fire until a smooth paste is formed.
pepper and a little mace. and finally
egg. Remove from the fire and when
cold stuff the birds with 1t. Brush
them with warm butter and roast in a
moderate oven basting constantly with
butter and bacon fat. Serve in halves
with watercress.
Partridge and Steak Pudding.
Cut a pound and half of tender
steak into thin slices and season with
salt. pepper. nutmeg and little cook
ed ham. Roll together and dust light
~ with flour. Remove the meat from
three or four medium-sized cartridges,
cut into small pieces and fry In butter
Favored with onion Juice. Line pud-
ding dish with a light suet paste. Put
in a layer of beef rolls, layer of
canned mushrooms and layer of part
ridge. Season with salt and pepper
and continue the layers until the dish
is full. Pour over all a pint Of brown
the top with suet paste. Place piece
of buttered paper over the dish, tie in
a cloth which has been wrung out in
boiling water and sprinkled with flour.
put on the lid of the pan and cook
steadily for four hours. taking care
that the water is replenished in the
pan from time to time.
Roast Quail With Currant Jelly.
Clean the quail and plump by letting
it stand five minutes in boiling water.
Spread with olive oil and let it roast
in hot oven twenty minutes. basting
several times with olive oil and hot
water. Serve on slice of lightly but
tered toast. Place a spoonful Of cur
rant jelly on the breast and garnish
with watercress.
Quail and Apple.
Roast quail and then place each bird
on hot baked apple. split open and
spread with butter. !
Cold With Cress.
Cold roast quail may be carefully
boned, and the meat laid on a nest of
cool, crisp watercress.
Stuffed Quail.
This recipe gives the proportions for
six quails. Cook the 1ivers. mince and
add bread crumbs. a minced truffie and
a tablespoonful of sherry. Season with
nutmeg, salt and pepper Stun the
birds. after they have been properly
dressed, with this forcemeat, and tie
on each a slice of thin salt pork. Put
them in a baking pan and add half a
cupful of stock and the same amount
of white wine. Bake twenty minutes.
remove the skin. strain the liquor. add
three sliced truff1es or mushrooms and
serve at once.
Quails Cooked in a Casserole.
Dress the quails and truss them.
Melt two tablespoonfuls of butter in a
and put in the quails. Brown
them evenly. Then cover. and put in
the even until tender. Take out the
quails. drain off the fat and add a
cupful of stock. a glassful Of port wine
and half an orange rind. grated. Sim
mer for ten minutes and then stir in
half cupful of currant jelly. Put
back the Quails and simmer ten min
utes longer. Then add the juice of half
a lemon and salt and pepper to taste.