A FRENCH PLUM PIE.
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 CHESNUTS 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.
