[Modern cookery, in all its branches

30 to 40 minutes. Obs.— Rather less time must be allowed when the birds are liked underdressed. In preparing them for the spit, the crop must be removed through a slit cut in the back of the neck, the claws clipped close, and the legs held in boiling water for a minute, that they may be skinned the more easily. BOILED PARTRIDGES. This is a delicate mode of dressing young and tender birds. Strip off the feathers, clean, and wash them well; cut off the heads, truss the legs like those of boiled fowls, and when ready, drop them into a large pan of boiling water ; throw a little salt on them, and in fifteen, or at the utmost in eighteen minutes they will be ready to serve. Lift them out, dish them quickly, and send them to table with white mushroom sauce, with bread sauce and game gravy (see *• preceding receipt), or wTith celery sauce. Our own mode of having them served is usually with a slice of fresh butter, about a tablespoonful of lemon-juice, and a, good sprinkling of cayenne placed in a very hot dish, under them. 15 to 18 minutes. PARTRIDGES WITH MUSHROOMS. For a brace of young well-kept birds, prepare from half to three quarters of a pint of mushroom-buttons, or very small flaps, as for pickling. Dissolve over a gentle fire an ounce and a half of butter, throw in the mushrooms with a slight sprinkling of salt and cayenne, simmer them from eight to ten minutes, and turn them with the butter on to a plate ; when they are quite cold, put the u [chap. xv. whole into the bodies of the partridges, sew them up, truss them securely, and roast them on a vertical jack with the heads downwards; or should an ordinary spit be used, tie them firmly to it, instead of passing it through them. Roast them the usual time, and serve them with brown mushroom sauce, or with gravy and bread sauce only. The birds may be trussed like boiled fowls, floured, and lightly browned in butter, half covered with rich brown gravy and stewed slowly for thirty minutes ; then turned, and simmered for another half hour with the addition of some mushrooms to the gravy ; or they may be covered with small mushrooms stewed apart, when they are sent to table. They can also be served with their sauce only, simply thickened with a small quantity of fresh butter, smoothly mixed with less than a teaspoonful of arrowroot and flavoured with cayenne and a little catsup, wine, or store sauce. Partridges, 2 ; mushrooms, ■§■ to f pint ; butter, 1| oz.; little mace and cayenne : roasted 30 to 40 minutes, or stewed 1 hour. Ohs. — Nothing can be finer than the game flavour imbibed by the mushrooms with which the birds are filled, in this receipt. BROILED PARTRIDGE. ( Breakfast Dish .) “ Split a young and well-kept partridge, and wipe it with a soft clean cloth inside and out, but do not wash it ; broil it delicately over a very clear fire, sprinkling it with a little salt and cayenne ; rub a bit of fresh butter over it the moment it is taken from the fire, and send it quickly to table with a sauce made of a good slice of butter browned with flour, a little water, cayenne, salt, and mushroomcatsup, poured over it.” We give this receipt exactly as we received it from a house where we know it to have been greatly approved by various guests who have partaken of it there. BROILED PARTRIDGE. ( French Receipt .)