The paste is made by mixing lightly ¼ lb. of flour with ¼ lb. of cold butter, ½ glassful of cold water and 1 teaspoonful of brandy, then rolled out.
Remarks: These pies may be made of pheasants, heath cocks or hazel hens, snow hens, snipes, quails and partridges.
No. 40—FRIED PARTRIDGES.
Quantity for 6 Persons.
- 6 young partridges
- Salt
- Bacon slices
- ¼ lb. of butter
- ½ pt. sour cream
- 1 tbsp. flour
- Some water
Preparation: After the birds have been cleaned, singed, dressed, wiped out and salted, tie the bacon slices around them, put them into a pan, pour on the hot butter and fry them for ½ hour, basting frequently and adding the cream by spoonfuls. When well done, take off the bacon and serve with the following gravy. In the drippings, brown 1 tablespoonful of flour, add a little water if necessary, cook, strain and serve. A little white wine may be added to the gravy.
No. 41—PARTRIDGE WITH SAUERKRAUT.
Quantity for 6 Persons.
- 2 young partridges
- 1½ lbs. of sauerkraut
- 2 tbsps. of butter
- 2 thin slices of bacon
- 1 wineglassful of white wine
- Water for the sauerkraut
- 1 tbsp. of flour
- 1 apple
Preparation: The partridges are cleaned, singed, dressed and wiped out, bacon slices tied on and fried in 2 tablespoonfuls of butter for 15 minutes. If the sauerkraut is too sour, soak it in water a while, drain, then put it on the stove with the partridges and a little water, white wine, sliced apple, cover and stew slowly for 2 hours. When the birds are tender, take off the bacon, stir a little flour into the sauerkraut; cook for a few minutes and serve with the birds.