This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Garnish a Stew-pan with slices of Fillet of Veal, and Ham; truss the Woodcocks whole, and give them a few turns in Butter, then put them along with the Veal and Ham, covered over with thin slices of Bacon; add Broth, half a pint of white Wine, Pepper and Salt, two Onions and other Roots sliced, and a faggot of sweet Herbs; when done, put them in the Tureen, free from Fat: Serve upon them a good Ragout of Sweet-breads, fat Livers, Mushrooms, etc. etc. which you will find in the Ragout Articles.
A Partridge Tureen may be differently prepared; as with Cabbages, Lentil Cullis, or Sweet-bread Ragout like the last. Take what quantity of Partridges you please, truss them as for boiling, and lard the Breasts of some to please different tastes: If you would dress the Dish with Cabbages, cut a large one into quarters, scald it first, then put it to boil with the Partridges, or rather to stew, with about half a pound of Pickled Pork, Broth, a faggot, Pepper, a little Salt, according as the Pork will admit, and two or three Cloves; when done, drain the Partridges and Cabbage; put the Birds into the Tureen, the Cabbage round or between, and the Pickled Pork upon them: Serve with a good. Veal Cullis Sauce. If you would have it with Lentil Cullis, you will find the way to make it in the Cullis Articles.
Scald six Sheeps Rumps, and as many Pinions as you please; put the Rumps into a small Pan upon a few slices of Bacon, with a faggot, half a clove of Garlick, two of Spices, a little Thyme and Basil, half a Bay Leaf, a little Broth, a glass of white Wine, a little Salt and Pepper, a slice of Ham, and a few whole Mushrooms; boil on a slow fire; when the Rumps are half done, put, the Pinions to them, and let them simmer gently: Take as many Chestnuts as you think proper, and roast them enough to peel both . husks; take the best to boil tender in Broth, and pound the others to make a Cullis, with some of the Broth of the first preparation; sift the Cullis in a Sta- mine, and add a little Veal Cullis; put the Rumps into the bottom of the Tureen, the Fat being well wiped off, the Pinions upon them, then the Chesnuts . whole, and lastly the Cullis.
Take Fowls, Chickens, Turkeys, or Pigeons, which you please, or several sorts together; if Fowls and Turkeys, cut them in quarters; if Chickens and Pigeons, truss them whole as for boiling, with the Legs in the inside; lard them with large pieces of Larding-bacon, and Ham intermixed, and braze them in a well-seasoned Braze: Serve with any stewed Greens or Roots, which you please, or with a Ragout of Sweet-breads: Or you may serve them with any kind Sauce, leaving out the Ragout and Greens.