This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Chop all sorts of Herbs called Ravigotte, as Parsley, Shallots, Taragon, Burnet, Civet, and Garden Cresses; mix aft these together with Oil, Mustard, Taragon Vinegar, a pounded Anchovy, a little Basil, one clove of Garlick, Pepper and Salt. If you would serve the Partridges whole, send up the Sauce cold in atBoat:
Boat: If for a hot Dish, cut the Birds as for a Salmie, and warm them in a little Broth; then put them to the Sauce, and warm together without boiling. You may also mix them in the same manner if cold, and they will be even better cold, if put together about an hour or two.
Truss Partridges as for boiling, lard them thoroughly with Ham, Lard, and Anchovies, and braze them with slices of Lard, a Faggot, a glass of Wine, Pepper, and very little Salt, or none at all, (the saltness of the Ham and Anchovies must direct you in that): When done, sift the bottom of the Sauce, add some Cullis, skim it well, and serve upon the Birds.
IN this Dish the Partridges are brazed as usual, and served with stewed Greens of whatever kind you please.
Truss the Birds as for boiling, and lard them with half Lard and half Anchovies, seasoned with fine Spices, but without Salt; put them into a Brazing-pan, with a Knuckle of Veal, a quarter of a pound of Butter, two glasses of Brandy, a sufficiency of Broth to cover the whole, a faggot of all sorts of sweet Herbs, three Cloves, two of Garlick, and two whole Onions; braze on a slow fire for five or six hours; then place the Birds in the Table-tureen, sift the Broth in a sieve without skimming, and, if too much, reduce it by boiling; pour it into the Tureen, and stir it now and then; when it begins to form a Jelly, mix Butter therein, which, by this means, will make it appear like marble.
Bone the Birds thoroughly, and fill each with a Farce made of Truffles, Mushrooms, Sweet-breads, chopped Parsley, Shallots, Pepper and Salt, mixed with scraped Lard; truss them as if they were whole, and give them a few turns on the fire, with a little Butter in a Stew-pan; then lard the Breast part all over, braze them with slices of Veal and Ham, some Broth, a Faggot, and two Cloves: When done, reduce the Sauce to a Glaze, as for a Fricandeau, and serve a good Sauce under the Birds.
Perdreaux a la Polonaise; Polish Fashion, brazed in the common way, except that a glass of Brandy, and Orange Juice are added.
Au Fumet; cut the Meat off, and pound the Bones, to mix with Cullis; sift it, and add proper Seasoning; warm all together without boiling.
Pardrix d la Braze aux Choux; brazed with Cabbages, and a bit of Pickled Pork, with a good Cullis Sauce; Savoys are the bell for stewing. - Such as would have them in the nature of Sowercrout, must stew the Cabbage very tender, and pretty high of Spices, and add as much Vinegar as will give it a tartish taste: This last is commonly served in a Tureen, and then it is so called.
Old Partridges are very good for brazing, and may be served with any Ragout, stewed Greens, and all kinds of Purée: The remains of roasted Partridges may also be used for Petits Pates; also Wood-cocks, or any other Land Birds; or to mix with any sorts of Forced-meat; or for a Dish, being minced very fine, warmed in good Cullis; and garnished with fried Bread.
Take what sorts of roasted Game you please, which have before been served to table, and mince the Meat; pound the Bones, and boil them with a little Broth, Cullis, and proper Seasoning; then sift the Liquid, and put the Meat therein: Boil the Roes of Carps in Wine, with a Faggot, Pepper and, Salt, (or use such as have been dressed in Matlot, or otherwise:) Pour the Hash upon the Dish, lay the Roes upon the Hash, and place poached Eggs all round.