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Suet Paste (Grease and line) (II)

Grease and line a pint-and-a-half pudding basin with good suet paste, cut up the veal cutlet and place it in the bottom of the basin, cut up the partridges into neat joints, lay them on the cutlet, sprinkle over pepper, salt, chopped shalot, and mushrooms, pour in the stock, wet the edge of the paste, put on the top crust, tie over with a cloth, plunge into boiling water and boil steadily for two hours.

Poulet en Casserole, Take a nice tender fowl or a pheasant, trussed for boiling, rub it well all over with lemon.

Take an earthenware casserole large enough to hold the fowl easily; put into this three ounces of butter, three button onions peeled and stuck with two cloves, a full bouquet garni * of every herb to hand, but very little of each, and two ounces of bacon cut into dice. Allow all these ingredients to get hot, then put the fowl in, and cook it very gently on the stove for about one hour; baste it frequently, and turn it from time to time. If the butter gets absorbed you must add a little more.

When the fowl is cooked, pour off all the fat, season the fowl with pepper and salt, add a ladleful (one gill) of rich gravy, or a tablespoonful of liquefied meat glaze, put the casserole in the oven for ten minutes, baste the bird well with the gravy. Take up the fowl, dish it up on a hot dish, strain the gravy from the pan over the fowl, and serve. If served on a bed of rice, the rice must be cooked in good stock. Garnish with watercress. * A. full bouquet garni consists of thyme, lemon thyme, basil, bayleaf, chives or leeks, lemon peel, parsley root and leaf, celery, mace, marjoram, tarragon, and chervil, Asparagus. Pick off the loose leaves, scrape the stalks, and wash them in cold water; cut all the stalks the same length, and tie them together in small bundles, the heads all the same way. Put the asparagus into hot water with a little salt, and boil gently for about twenty minutes till tender, taking care not to break the heads. Serve the asparagus on a slice of thick toast dipped in the water the asparagus was boiled in. Hand melted butter with a few drops of lemon-juice in it.