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Classic
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page 174
oven with plenty of butter and a little water. Cover tightly and roast for 1/2-1
hour with great care, basting frequently and towards the last occasionally
adding a spoonful of sweet or sour cream. When ready to serve, all that remains
in the pan is loosened and stirred up with some cold water, a teaspoonful of
rice flour and a little extract of beef, so as to bind the gravy somewhat, which
is then finished with perhaps the addition of a little salt.
A very dainty accompaniment to a roost of this kind is made as follows: Mince
the heart and liver of the bird very fine, mix with them a few crushed juniper
berries and stew for a few minutes in butter shortly before the meat is done.
Toast a number of neatly trimmed slices of broad, spread with the paste prepared
as above directed and surround the roasted birds with them. These patties must
be ready at the same moment the meat is to be sent to the table.
214. Partridges in Saxony Style. After preparing the partridges as directed in
the preceding receipt, lard the breast, sprinkle with salt, lay a piece of pork
fat over it and wrap two clean grape leaves around each bird: put the partridges
into hot butter, cover and roast slowly, occasionally adding a little water.
After about 1/2 hour put sour cream (a spoonful at a time) over them and also
bread or cracker crumbs and at the very last some melted butter. The grape
leaves and pork fat, which will drop off during the roasting, are served
separately.
215. Cold Prairie Chickens with Gravy. Quarter the chickens, arrange them neatly
in a dish and cover with the following sauce: 3-4 tablespoonfuls of good olive
oil, 2-3 tablespoonfuls of white calf's foot jelly, 2 tablespoonfuls of best
vinegar, very finely minced eschalots, a trifle of estragon, pepper and salt,
stir together until bound to a thick sauce.
216. Roast Snipe. After the snipe is prepared for roasting as directed in 168,
f., cover the breast with thin slices of pork fat and turn the head so that the
bill will point upwards. Put on the fire in cold butter, cover and let them
roast slowly for 1-1 1/2 hours. Put a number of thin slices of toasted wheat
bread under
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