PARTRIDGE, to Pot— Clean them nicely ; and season with mace, all- spice, white pepper, and salt, in fine powder. Rub every part well ; then lay the breast downwards in a pan, and pack the birds as close, as you possibly can. Put a good deal of butter✪ Partridge, to Pot on them ; then cover the pan with a coarse flour paste and a paper over, tie it close, and bake. When cold, put the birds into pots, and cover with butter. PARTRIDGE, to Roast. — Roast them like a turkey, and when a little under roasted, dredge them with flour, and baste them with butter ; let them go to table with a fine froth ; put gravy sauce in the dish, and bread sauce on the table. PARTRIDGE, to Stew. — Truss as for roasting ; stuff the craws, and lard them down each side of the breast ; roll a lump of butter in pepper, salt, and beaten mace, and put them inside ; sew up the vents ; dredge them well, and fry a light brown ; put them into a stew- pan with a quart of good gravy, a spoon- ful of sherry wine, the same of mush- room ketchup, a teaspoonful of lemon pickle, and a little mushroom powder, 1 anchovy, 4 a lemon, a sprig of sweet marjoram ; cover the pan close, and stew half an hour ; take out, and thicken the gravy ; boil it a little, and pour it over the partridges, and lay round them artichoke buttons, boiled, and cut in quarters, and the yolks of 4 hard eggs, if agreeable. PARTRIDGE PIE— Pick and singe 4 partridges ; cut off the legs at the knee; season with pepper, salt, chopped parsley, thyme, and mush- rooms. Lay a veal steak and a slice of ham, at the bottom of the dish ; put the partridges in, and half a pint of good broth. Put puff paste on the edge of the dish, and cover with the same; brush it over with egg✪ Partridge Pie, and bake an hour. PARTRIDGE SOUP. — Take 2 partridges ; skin them ; and cut them into pieces, with 3 or 4 slices of ham, a stick of celery, and 3 large onions cut into slices. Fry them all in butter till brown, but take care not to bum them. Then put them into a stew-pan, with 5 pints of boiling water, a few pepper- corns, a shank or two of mutton, and a little salt✪ Partridge Soup. Stew it gently 2 hours, then strain it through a sieve, and put it again into a stew-pan, with some stewed celery and fried bread ; when it is near boiling, skim it, pour it into a tureen, and serve it up hot. PARSLEY, to Crisp. — Wash it, put it into a Dutch oven, at a moderate distance from the fire, and keep turning it till crisp ; lay small pieces of butter upon it, but not to make it greasy. PARSLEY, and other Herbs to Dry — Pick them clean from all decayed leaves. Put in a sieve ; cover with blotting paper, and expose to the sun ; or in a very slow oven, and turn them often ; the quicker they are dried the better. Aromatic herbs, if not dried PAR ^95 PAS quickly, will lose much of their flavour. They may be dried also in a Dutch oven. Rub them, and pass through a sieve. Parsley thus prepared is very pleasant and useful ; it breaks into parts as small as are obtained by chopping. When parsley and butter are wanted, it Is only required to put a small quantity Into the saucepan with the butter. All dried herbs should be kept from the air in paper bags.

AI-modernized reading of the original text

PARTRIDGE, to Pot— Clean them nicely ; and season with mace, allspice, white pepper, and salt, in fine powder. Rub every part well ; then lay the breast downwards in a pan, and pack the birds as close, as you possibly can. Put a good deal of butter on them ; then cover the pan with a coarse flour paste and a paper over, tie it close, and bake. When cold, put the birds into pots, and cover with butter. PARTRIDGE, to Roast. — Roast them like a turkey, and when a little under roasted, dredge them with flour, and baste them with butter ; let them go to table with a fine froth ; put gravy sauce in the dish, and bread sauce on the table. PARTRIDGE, to Stew. — Truss as for roasting ; stuff the craws, and lard them down each side of the breast ; roll a lump of butter in pepper, salt, and beaten mace, and put them inside ; sew up the vents ; dredge them well, and fry a light brown ; put them into a stewpan with a quart of good gravy, a spoonful of sherry wine, the same of mushroom ketchup, a teaspoonful of lemon pickle, and a little mushroom powder, 1 anchovy, 1/2 a lemon, a sprig of sweet marjoram ; cover the pan close, and stew half an hour ; take out, and thicken the gravy ; boil it a little, and pour it over the partridges, and lay round them artichoke buttons, boiled, and cut in quarters, and the yolks of 4 hard eggs, if agreeable. PARTRIDGE PIE— Pick and singe 4 partridges ; cut off the legs at the knee; season with pepper, salt, chopped parsley, thyme, and mushrooms. Lay a veal steak and a slice of ham, at the bottom of the dish ; put the partridges in, and half a pint of good broth. Put puff paste on the edge of the dish, and cover with the same; brush it over with egg, and bake an hour. PARTRIDGE SOUP. — Take 2 partridges ; skin them ; and cut them into pieces, with 3 or 4 slices of ham, a stick of celery, and 3 large onions cut into slices. Fry them all in butter till brown, but take care not to bum them. Then put them into a stew-pan, with 5 pints of boiling water, a few peppercorns, a shank or two of mutton, and a little salt. Stew it gently 2 hours, then strain it through a sieve, and put it again into a stew-pan, with some stewed celery and fried bread ; when it is near boiling, skim it, pour it into a tureen, and serve it up hot. PARSLEY, to Crisp. — Wash it, put it into a Dutch oven, at a moderate distance from the fire, and keep turning it till crisp ; lay small pieces of butter upon it, but not to make it greasy. PARSLEY, and other Herbs to Dry — Pick them clean from all decayed leaves. Put in a sieve ; cover with blotting paper, and expose to the sun ; or in a very slow oven, and turn them often ; the quicker they are dried the better. Aromatic herbs, if not dried PAR ^95 PAS quickly, will lose much of their flavour. They may be dried also in a Dutch oven. Rub them, and pass through a sieve. Parsley thus prepared is very pleasant and useful ; it breaks into parts as small as are obtained by chopping. When parsley and butter are wanted, it Is only required to put a small quantity Into the saucepan with the butter. All dried herbs should be kept from the air in paper bags.

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