_Another way._--Lard two prairie-birds as directed for larding, after being cleaned and prepared as directed. Put in a stewpan half a pound of bacon cut in slices, with four onions, two carrots cut in pieces, a small dried or Bologna sausage, two sprigs of parsley, one of thyme, two cloves, a bay-leaf, a little grated nutmeg, and a cabbage cut rather fine, and which is to be previously thrown in boiling water and boiled ten minutes; then the two partridges or prairie-hens; place over the whole four ounces of bacon cut in thin slices, cover with broth, set the pan on a sharp fire, and when it has boiled about fifteen minutes, subdue the fire, or put the pan in a moderately heated oven, simmer about two hours if the partridges are old, and one hour if they are young; then take from the fire, place the partridges on a dish with the sausage cut in pieces around them, drain the cabbage and put it on another dish with the bacon, strain the sauce on both dishes, and serve.
_In Chartreuse._--It is made in a mould for _Charlotte russe_, or in one like the cut following. Clean the prairie-hen as directed for birds; put it in a baking-pan with one ounce of butter spread on it, also salt and pepper, and a gill of cold water in the pan, and bake till underdone, when cut it in seven pieces, making three slices in the breast, lengthwise. Peel and slice two carrots and two turnips; cut the slices about an inch thick; then cut again in small round pieces, with a fruit-corer, about half an inch in diameter; set them on the fire with cold water and salt, boil gently till done, drain and turn immediately in cold water, and they are ready to be used. Put a small head of cabbage in a saucepan with half a pound of lean salt pork, just cover it with cold water, and boil gently till done. The prairie-hen, carrots, and turnips, and the cabbage, may be cooked at the same time, but separately, as directed. When the cabbage is done, turn it into a colander, cut it rather fine with a spoon, press gently on it to get the water out as much as possible without mashing it through the colander, and it is ready to be used. Butter the mould well; place slices of boiled beets on the bottom; some letters or flowers may be cut in beet, the intervals or holes filled with turnips and carrots; when the bottom is lined with beets, carrots, and turnips, lay horizontally a row of pieces of carrots all around and against the sides of the mould; place a similar one of turnips on the carrots, and so on, the last row being as high as the top of the mould. Then put a layer of the cabbage on the bottom, about half an inch thick--that is, on the carrots, turnips, and beets--place a like layer on the sides with a spoon; put the pieces of prairie-hen in the middle, cover with a layer of cabbage, and bake about fifteen minutes in an oven at about 350 deg. Fahr. The meat must not touch the carrots or turnips, but be entirely surrounded with cabbage, else it would crumble down in removing the mould. As soon as the mould is taken out of the oven, place a dish over it and turn it upside down, leave it so about ten minutes to allow the juice to come out, then remove the mould carefully, and serve.