453. Partridges

Are cooked as pheasants; they should not be stuffed, grate bread crumbs into a shallow dish, place them before the fire to brown, shaking them occasionally and send them to table with the birds; partridges may be stuffed with truffles and bacon.

454. Partridges

Roast as before, not forgetting to baste them frequently; and, if required, stuff them with any of the former farces, but you may at all times use bacon and vine leaves on the breasts.

455. Partridge - Boiled

Should be treated as boiled pheasant, stuffed, trussed, put into boiling water, and if a small one will be done in ten minutes, if large a quarter of an hour. Black partridges are considered most fit to boil.

456. Partridge - Broiled

Let the partridge hang until longer would make it offensive, split it, and take a soft clean cloth and remove all the moisture inside and out; lay it upon a gridiron over a very clear fire; spread a little salt and cayenne over it. When it is done, which will be in twenty minutes, rub a little butter over it, and send it to table with mushroom sauce.

Partridges are differently trussed for stewing to what they are for roasting, the wings are fixed over the back, and the legs skewered. Take a piece of bacon, and put it with a small piece of butter in a stewpan; fry it brown, put in the partridges so that the bacon covers the breast, let them be very brown: add half a pint of gravy. Boil a cabbage, so that it is ready by the time the partridges are fried brown,' chop it with pepper and salt, and a lump of butter. Add it with the gravy to the partridges, stew slowly for an hour; when dishing, place the bacon in the centre of the dish, lay the partridges upon it, and make a wall of the cabbage round. While stewing, turn the partridges often.