Partridge Pie

Singe, draw and clean three partridges, put them in a fryingpan with a little butter, season them well and fry lightly. Line the inside of a pie-dish with some veal cutlets, and over that put a slice of bacon, a little chopped parsley and two chopped mushrooms. Cut the partridges in halves, put them in and place two more chopped mushrooms and a little chopped parsley over; cut some hard-boiled eggs in halves, put them on the top and pour in one-half pint of gravy. Put a strip of puff paste round the edge of the dish, place a cover of the paste on the top and press them together; dip a pastebrush in beaten egg, brush the top of the pie over with it and make a small hole in the center. Put it in a hot oven with a piece of paper on top to prevent its browning too much, and bake it for an hour. Serve either hot or cold.

Partridges, Princess Beatrice Style

Prepare three partridges, truss them for roasting, and lard their breasts with thin strips of fat smoked bacon. The larding can be done in a fancy design. Lay the birds in a basin with some verjuice and leave them for an hour or two. When ready, drain and wipe them very carefully on a dry cloth without disturbing the pattern of the larding. Butter some sheets of broiling-paper, wrap each bird separately in it and roast them in the oven, keeping them well basted. In about half an hour remove the paper and brown the birds. Lay them on a hot dish garnished with watercress, and serve with a clear sauce.

Puree Of Partridge

Empty and clean three partidges, put them in a braisingpan with a little game broth and braise them. When done let them cool. Strain the cooking liquor through a fine hair-sieve, skim off all the fat, put it in a stewpan with double its quantity of veloute sauce and boil till reduced to the thickness of thick supreme sauce. Take all the meat from the partridges when cold, chop it, put it in a mortar and pound, pouring on at the same time the sauce. Pass the puree through a fine hair-sieve and it is then ready for use.

Salmis Of Partridges

Truss three perfectly fresh partridges as for roasting, put them in a sautepan with a little butter, and brown them over a brisk fire. Leave them till half cold, then cut the wings and legs off and separate the breasts; pare and trim each piece. Put the carcasses, trimmings, and some fat bacon in a stewpan, and with them prepare a little rich gravy. Fry the livers in butter, then put them in a mortar and pound them, add them to some brown sauce, stir it over the fire till hot, then skim and pass it through a fine hair-sieve. Put it again in the saucepan, strain the gravy in, turn the legs of the partridges in, and warm them. Arrange the legs on a hot dish, put the wings on them, and the breasts at the top. Put some croutons of fried bread, mushrooms, and truffles round the dish, pour the sauce into a sauceboat, and serve.

Partridge Sauted, Hunter's Style

Singe, draw and wipe two fine, tender partridges, cut them into twelve pieces, place them in a sautepan with one ounce of butter, add a little salt and pepper, and brown well for three minutes on each side; add a finely-chopped shallot, one-half wineglassful of Madeira wine, one-half pint of Spanish sauce, and twelve whole mushrooms. Cook for fifteen minutes longer, then serve with six croutons of bread round the dish for garnish.