butter. Serve them with bread sauce and good brown gravy.

1238. Partridge Pudding.

Skin a brace of well-kept partridges, and cut them into pieces; line a
deep basin with suet crust, and lay in the pieces, which should be
rather highly seasoned with white pepper and cayenne, and moderately
with salt. Pour in water for the gravy, close the pudding carefully,
and boil it for three hours or three hours and a half. When mushrooms
are plentiful, put a layer of buttons or small mushrooms, cleaned as
for pickling, alternately with a layer of partridge in filling tho
pudding. The crust may he left untouched and merely emptied of its
contents, where it is objected to, or a richer crust made with butter
may be used instead of the ordinary suet crust.

1239. Roast Ptarmigan.

The ptarmigan, which is either a variety of grouse or grouse in its
winter plumage, and black game, when roasted, are cooked in precisely
the same manner as grouse.

1240. Roast Grouse.

Truss the birds in the same manner as pheasants, and set down before a
brisk fire. When nearly ready--they will be done in from twenty to
twenty-five minutes--baste well with butter and sprinkle with flour in
order to froth them, and send to table with some good brown gravy and
some fried bread crumbs and bread sauce. These accompaniments should
be served in different sauce tureens.

[SMALL BEGINNINGS MAY LEAD TO LARGE ENDS.]

1241. To Truss and Roast a Pheasant.

The following method of trussing a pheasant--which applies equally to
partridges, grouse, &c., and to fowls, guineafowls, &c.--is prescribed
by Francatelli in his "Cook's Guide":

"Rub the scaly cuticle off the legs with a cloth; trim away the
claws and spurs; cut off the neck close up to the back, leaving the
skin of the breast entire; wipe the pheasant clean and truss it in
the following manner, viz.:--Place the pheasant upon its breast, run
a trussing needle and string through the left pinion (the wings
being removed); then turn the bird over on its back, and place the
thumb and forefinger of the left hand across the breast, holding the
legs erect; thrust the needle through the middle joint of both
thighs, draw it out and then pass it through the other pinion, and
fasten the strings at the back; next pass the needle through the
hollow of the back, just below the thighs, thrust