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. No. 42—FINE RAGOUT OF PARTRIDGE. Quantity for 6 Persons. 3 young partridges 1 pint champignons 1 piece of bacon for larding ½ lb. goose liver or calf sweetbreads Salt For the Gravy. 3 tbsps. of butter 3 tbsps. of flour Broth from the bones 3 tbsps. of red wine 3 tbsps. of Madeira 1 tsp. of meat extract The champignon juice 3 pepper-corns Salt 1 pinch of sugar For the Dumplings. Heart, liver, gizzard, some meat from the bones 1 soaked roll 2 eggs Salt, pepper Some butter to fry the dumplings A few slices of toasted wheat bread 1 tbsp. of butter Preparation: The partridges are well prepared. Cut off the breast and drum sticks and all other meat from the bones. The latter are cracked, put on the fire with 3 tablespoonfuls of butter and flour, fried quickly, then 1½ qts. of water, the champignon juice, some salt, 3 pepper-corns added and boiled slowly for 2 hours to make ½ to ¾ qt. of broth. Season this broth with red wine, Madeira, meat extract, sugar and strain it. Lard the breasts and fry them and the drum sticks or legs in butter. Cover and stew slowly for ½ hour until done. Drip the lemon juice on the goose liver, salt it and fry it in butter. If you have sweetbreads instead of goose liver, parboil in salt water for 10 minutes, remove the skin, drip on lemon juice and fry in butter.