For a brace of young well-kept birds, prepare from half to three quarters of a pint of mushroom-buttons, or very small flaps, as for pickling Dissolve over a gentle fire an ounce and a half of butter, throw in the mushrooms with a slight sprinkling of salt and cayenne, simmer them from eight to ten minutes, and turn them, with the butter, on to a plate; when they are quite cold, put the whole into the bodies of the partridges, sew them up, truss them securely, and roast them on a vertical jack with the heads downwards; or should an ordinary spit be used, tie them firmly to it, instead of passing it through them. Roast them the usual time, and serve them with brown mushroom-sauce, or with gravy and bread sauce only. The birds may be trussed like boiled fowls, floured, and lightly browned in butter; half covered with rich brown gravy and stewed slowly for thirty minutes; then turned, and simmered for another half hour with the addition of some mushrooms to the gravy; or they may be covered with small mushrooms stewed apart, when they are seent to table.
They can also be served with their sauce only, simply thickened with a small quantity of fresh butter, smoothly mixed with less than a teaspoonful of arrow-root and flavoured with cayenne and a little catsup, wine, or store-sauce.
A Partridge Trussed for Roasting.
Partridges, 2; mushrooms, 1/2 to 3/4 pint; butter, 1 1/2 oz.; little mace and cayenne: roasted 30 to 40 minutes, or stewed 1 hour.
Nothing can be finer than the game flavour, imbibed by the mushrooms with which the birds are filled, in this receipt.