A French Plum Pie. Recipe
Stew one pound of fine dried French plums until tender, in water,
rather more than enough to cover, with one glass of port wine, and
four ounces of white sugar, which must however not be added until
the plums are quite tender, then pour them with the liquor into a
pie-dish, and cover with a rich puff paste, and bake.
ROASTED CHESTNUTS FOR DESSERTS.
Chestnuts are so frequently sent to table uneatable, that we will
give the French receipt for them. They should be first boiled for five
minutes, and then finish them in a pan over the fire; they will after
the boiling require exactly fifteen minutes roasting; the skin must be
slightly cut before they are cooked.
TO ROAST PARTRIDGES AND PHEASANTS.
They may be either _piqué_ or not; partridges require roasting rather
more than half an hour, pheasants three-quarters, if small, otherwise
an hour; they are served with bread sauce.
Partridges may be stewed as pigeons.