These may be split and broiled, or stuffed and roasted - if the latter put the livers, gizzards and ends of the neck in a small stew-pan, with pepper and salt, pour over a little cold water, and simmer for an hour or two for the gravy; make a filling with bread crumbs, pepper and salt, a little sweet marjoram and half the quantity of sweet basil, some chopped parsley and melted butter, mix well, fill the birds loosely, tie them round with wrapping cord, and lay them side by side in a dripping-pan; season them with pepper and salt, dust lightly with flour, and roast them in a quick oven for about half an hour, basting with butter and water. When they are done lay them on a hot dish, chop the giblets, and put them with the broth they were boiled in (which should not be more than half a teacupful), into the pan, thicken with a little browned flour, give a boil up, add a glass of Port wine, and pour over the birds.

Quails Or Partridges

Singe, draw and wash them; truss the legs and wings to the body cover the breast with a slice of fat bacon, lay them in a pan, with very little water round them, season with a little pepper and dust lightly with flour, baste them frequently with the drippings, and roast them for fifteen or twenty minutes. Simmer the giblets for an hour or more; when the birds are dished, turn the giblets into the pan; they should have very little broth on them; dust in a little flour, add a glass of Port wine, boil up once, pour over the birds and serve.

Salmi Of Young Partridges

Half roast five young partridges, cover them with paper whilst roasting; then cut up the birds as for serving, that is, separate the legs, wings and breast, take off all the skin, and put it with the necks, back and sidebones into a stew-pan, with a small onion, some strips of ham or fat pickled pork, a carrot cut in dice, three or four mushrooms, a bunch of parsley and thyme, two or three cloves, a dozen pepper corns, the same of allspice, and butter the size of an egg; fry them slightly and then add to them three wine-glasses of Madeira wine, and a teacup of good broth, and let them simmer closely covered for an hour and a half, then strain through a sieve, lay in the gravy the joints and breasts of the birds, put them into a farina-boiler, and stir occasionally until boiling hot; add to them a teaspoon heaping full of browned flour mixed to a paste with a little cold water, and a tablespoonful of browning; when the gravy has thickened and the meat is boiling hot, take out the birds, place them on a warm dish and pour the gravy over them and serve.

Partridge Pie

Lay in the bottom of a deep dish slices of veal half an inch in thickness, season with pepper and salt, and a little chopped parsley; cut the partridges in half and lay them on the veal, seasoning them with a little pepper and salt; when the birds are all in, cover the top of them with slices of fat bacon or pickled pork; have ready a gravy made with the tips of the wings the ends of the necks, and the giblets, stewed for about an hour in water to cover them and seasoned with pepper and salt, a small onion and a bunch of parsley; thicken it a very little, strain it, and add a glass of Sherry wine; pour it over the birds, cover with half puff paste and bake an hour and a half in a quick oven, cover with paper when the crust is brown enough.