Partridge Broiled

Young birds split down the back, breastbone removed, trussed, seasoned with salt and pepper, brushed with olive oil, broiled and basted well done; served on buttered toast with maitre d'hotel butter, garnished with jelly and parsley; may also be garnished with slices of fried hominy or bacon, or after broiling, served with either Colbert, Italian or Madeira sauces.

Roast Partridge

Young birds singed and drawn, wiped with towel, trussed with a slice of fat bacon tied over the breast, roasted about half an hour; served with game sauce and red currant jelly.

Boiled Partridge

Singed, drawn, wiped and trussed, boiled in white stock till tender; served with a rich cream sauce.

Garnished Boiled Partridge

Partridges singed, drawn, wiped and trussed, put to boil with cabbage, bacon, pork sausages, frankforts, parsley, white stock and a little sherry wine; when tender, taken up, the meats also, parsley thrown away, cabbage pressed dry, then chopped, the remaining liquor strained into a rich game sauce. To serve, place a spoonful of cabbage in centre of dish, portion of bird on it, flanked with a piece of bacon, sausage, frankfort (skinned), sauce poured over.

Partridge Saute

Young birds singed, drawn, wiped, jointed, seasoned with salt and pepper, sauteed with butter a delicate brown, taken up, minced shallots then added to the butter with button mushrooms and fried; when browned, surplus butter poured off, partridge put back, covered with Espagnole, boiled up and skimmed, seasoned with Madeira wine, simmered till tender; served garnished with fancy croutons.

Salmi Of Partridge

The birds singed, drawn, wiped, trussed, roasted, cooled, quartered, the back and breastbones with other trimmings then placed in some Espagnole with bacon, minced onion, bay leaf, thyme and crushed peppers, brought to the boil and rapidly reduced, skimmed, strained over the birds in another sautoir, seasoned with sherry wine, simmered a few minutes; served garnished with croutons.

Partridge Larded And Braised

The birds singed, drawn and wiped, the breasts larded, trussed, arranged in brasiere with slices of root vegetables and sweet herbs; place a few slices of bacon on top, moisten with a little stock, cover with a sheet of buttered paper, place on the lid and put in a slow oven to cook in its own steam for about two hours; when done, take up, add a game sauce to the liquor in the brasiere, reduce, strain, flavor with sherry wine, glaze the birds; serve with the sauce.

Partridge Saute With Rissoto

Young birds singed, drawn, wiped, jointed, seasoned with salt and pepper, fried lightly with butter, taken up; into the butter they were fried in, add flour to form a roux, moisten with game stock made from the backbones and trimmings, add the juice and a little of the grated rind of a sour orange, put in the fried birds, simmer slowly till tender; served with a border of ris-soto.