When they are young the bill is of a dark color, and their legs are of a yellowish color; and when fresh, the vent is firm, but this part will look greenish when stale. The plumage on the breast of the hen is light, that on the cock is tinged with red.
Take five partridges, cut them in halves, trim and dip them in melted butter, and bread them twice; a quarter of an hour before dinner broil them.
Take the fillets from eight roasted partridges, mince, and put them into a saucepan; make a light roux, in which put the livers and lights of the birds, a bay-leaf, a clove, three shallots, and a little sage, give them a few turns, and then add two large glasses of stock, reduce the sauce to half, strain and put it to the mince, stirring till it is thick and smooth; make it hot, but not boiling; serve it over fried bread, and garnish your dish, with either poached or hard eggs.
Take a nice shaped loaf, of about a pound weight; make a hole at one end, through which lake out all the crumbs, rub the crust over with 3 little butter or lard, and set it in the oven for a few minutes to dry: fill this with minced partridge (see that article)., and put the loaf, bottom upwards, into a stewpan; add two spoonfuls of veal blond, with any other gar-nish you please; let it remain on the fine till the bread is soft enough to allow a straw to penetrate it, then take it out and dish it with the sauce round.
Take four partridges, pick and singe them; cut off their legs at the knee; season with pepper, salt, chopped parsley, thyme, and mushrooms. Put a veal steak and a slice of ham at the bottom of the dish; put in the partridges with half a pint of good consomme. Line the edges of the dish with puff paste, and cover with the same; do it over with egg, and let it bake for an hour.
Take out the entrails, and singe the partridge over the stove, then roll a bit of butter in pepper and salt, and put it into the inside of the bird; truss it neatly with the head turned on one side, keeping the breast as full as possible; over which should be laid slices of fat bacon tied on with pack-thread; before it is put on the spit, break the back-bone, that it may lay the better on the dish. A good sized partridge will take half an hour; when nearly done, take away the bacon, brown the partridge well; sprinkle it with flour and salt, and froth it with butter; serve it with water-cresses, a good gravy under it, and bread sauce in a boat.
Let it be well picked and singed, then cut a slit in the back of the neck, and carefully take the crop out without breaking it; then cut off the vent, and draw out the inside; after this, well wipe the inside, and then put in a little pepper and salt, mixed with a bit of butter. Having cleansed it, proceed to truss the bird, by first cutting off the pinion at the first joint, so that the feathers need not be picked off that part; break the back-bone, and truss it in the same manner as fowl, by pressing the legs close to the apron, then turn the bird on the breast, and run a skewer through the end of the pinion, the leg, the body, and the leg and pinion on the other side, with the head fixed on the end of the skewer, and over the breast lay a slice of fat bacon, and tie it on with pack-thread. If for boiling or stewing, truss them the same as a fowl for boiling.
Truss the partridges as fowls are done for boiling; pound the livers with double the quantity of fat bacon and bread-crumbs boiled in milk; and some chopped parsley, thyme, shallots, and mushrooms; season with pepper, salt, grated lemon-peel, and mace. Stuff the inside of the birds, tie them at both ends, and put them into a stewpan lined with slices of bacon; add a quart of good stock, half a pint of white wine, two onions, a bunch of sweet herbs, and a few blades of mace; let them stew gently till tender; take them out, strain and thicken the sauce with flour and butter, make it hot, and pour it over the partridges.