To make the dumplings, chop the liver, heart, gizzard and meat from the bones very fine and mix well with the soaked roll, one egg, butter, salt, pepper, some chopped champignons and shape into dumplings. Fry these light brown in butter or cook 10 minutes in broth. Toast the wheat bread slices, cut each partridge breast into 4 pieces, also the goose liver or sweetbreads. Place the toast on a hot platter, then on this the meat, breast, legs and the goose liver or sweetbreads. Put the champignons into the gravy and pour hot over the meat. Garnish the dish with the dumplings. This ragout may be made of capon, quail, hazel hen, snow hen, pheasant or snipe. No. 43—BLACKBIRDS. Quantity for 6 Persons. 12 blackbirds ¼ lb. of butter 1 pinch of salt 1 pinch of pepper ½ tbsp. of flour ½ tbsp. of white wine ½ cup of water or broth 6 juniper berries For Stuffing. The intestines of the birds 2½ rolls ½ tsp. of lemon juice Some salt and pepper 2 tbsps. of butter Preparation: The blackbirds must be fresh. They are cleaned, the head skinned, the eyes taken out and bill and claws chopped off a bit. The legs are turned inward, the right foot stuck through the eye sockets and the claws joined. The intestines are taken out and the gizzard removed. Juniper berries and the cleaned intestines are chopped fine, seasoned with salt, pepper, ½ teaspoonful of lemon juice and 2 tablespoonfuls of butter. This stuffing is put into the birds and the openings closed, fastening with toothpicks. They are then closely packed into a pan and the browned hot butter poured on, seasoned with more salt, pepper and 5 pulverized juniper berries, then fried 15 minutes, turning them over several times. The rolls are sliced and toasted, placed on a platter and the birds arranged neatly on the toast after removing the toothpicks. For the gravy, brown ½ tablespoonful of flour in the drippings, add water, wine, cook, strain and serve with the birds. You may drip some gravy on the toasted roll slices to make them more palatable. No. 44—LEIPZIG LARKS. These birds are prepared just like the blackbirds in No. 43. The intestines may also be used for the filling. No. 45—FRIED SNIPES. Quantity for 6 Persons. 3 snipes ¼ lb. of butter Salt, pepper ½ tbsp. of flour 1½ toasted rolls Some broth Bacon slices to tie around them Preparation: The snipes are prepared the same as the blackbirds or larks in No. 43 and No. 44. The gizzard is removed, the bacon slices are tied around the birds, after salting and peppering inside and outside; then fry them in butter for 20 minutes and serve them on the toast which has been soaked with some of the gravy. For the gravy, stir ½ tablespoonful of flour into the drippings, add broth, cook, strain and serve with the birds. These are garnished with snipe on toast made from the intestines. No. 46—SNIPE ON TOAST. Quantity for 6 Persons.