BROILED GAME. 471 



BROILED GAME. 



Partridges, when split in the back and broiled over bright wood- 

 coals, with a dressing of butter, salt, and a trifle of pepper, are 

 very good ; and this, perhaps, is the most convenient and safe way 

 of having them cooked when from home. The cook should be 

 careful not to burn or cook them too fast ; the coals should not be 

 too hot, or rather the gridiron should not be allowed to rest too 

 near them, otherwise the surface of the body will be scorched black 

 before the interior of the flesh is warmed through. If the legs of 

 the gridiron are not long enough to protect the bird from the too 

 direct efiects of the hot coals, it is very easy to remedy the evil 

 by putting pieces of brick under each leg. 



TO SPLIT AND BROIL PARTRIDGES BEFORE A COAL-FIRE. 



We recommend the use of the common beefsteak-roaster, which 

 •sits erect before the grate : we have partridges cooked in this way 

 very often, and find them most excellent. 



In all cases, game should be served up on hot dishes. 



BOILED GAME. 



Some epicures are very fond of larded and boiled partridges, as 

 well as grouse. We are not very partial to either, although we 

 can partake of both by way of variety, particularly if they be served 

 up with celery-sauce, made without the admixture, however, of any 

 kind of spice. 



Birds should be boiled in a covered pot lined with china or tin, 

 with just sufficient water to cover them nicely. They should be 

 removed from the hot fire as soon as they begin to boil briskly, 

 and allowed to simmer at the side till nearly done, and then per- 

 mitted to boil up briskly again for a few moments before removing 

 entirely. The lid should be raised now and then, and the scum, 

 as it comes to the surface, skimmed oflf: this precaution is very 

 necessary, as it adds much to the whiteness and consequent beauty 

 of the birds when served up. A few grains of rice thrown into 



