Cassell's dictionary of cookery

to po wder, a salt-spoonful of pepper, the eighth of a grated nutmeg, and a little salt, the quantity to be regulated by the quality of the bacon. Put a layer of cabbage over these, then lay in the partridges, breasts uppermost, and afterwards the rest of the cabbage. Cover the whole with good stock, then simmer as gently as possible until the partridges are done enough ; keep moistening them with gravy, if required. Dish the birds upon the bacon, and put the cabbage round them. To make the gravy, mix an ounce of butter with an ounce of flour, and stir them over the fire for three minutes, add a pint of good stock, and boil quickly for ten minutes. Strain the gravy into a tureen, and serve immediately. Fried sausages are often sent to table with this dish, which is a great favourite in France. Time, two hours to simmer the birds, &c. Probable cost of partridges, 3s. per brace, but the price varies. Sufficient for four persons. Partridges, Braised, with Mushrooms,— Pick, draw, singe, and truss as for boiling, a brace of young well-kept partridges. Dredge a little flour over them, and brown them equally and lightly in hot butter. Put them side by side into a stewpan, pour to them as much rich brown gravy, seasoned with salt and cayenne, as will half cover them, and let them stew very gently until they are half done. Turn them over, put into the gravy with them two dozen small mushrooms, and simmer again Tintil the birds are done enough. Serve them on a hot dish, with the sauce poured over them. Time, one hour to simmer the birds. Probable cost, Ss. Sufficient for five or six persons. Partridges, Braised, with Truffles.— Truss three young well-hung partridges, and braise them according to the directions given in the last recipe. Wash, wipe, and pare two or three fine truffles. Cut them into thin slices, put them into a stewpan, with a little salt and cayenne, a finely-minced shallot, and two table- spoonfuls of chopped parsley. Fry them gently for about a quarter of an hour, and be careful not to break them ; then drain them, and put with them half an ounce of butter, the strained juice of a lemon, and a quarter of a pint of the brown gravy in which the partridges have been cooked. Let the sauce boil. Drain the partridges. Place them on a hot dish, in the form of a triangle, pour part of the sauce into the centre, and send the rest to table in a tureen. Time, one hour to braise the partridges ; a quarter of an hour to fry the truffles. Probable cost of partridges, Is. 6d. each; truffles, variable. Sufficient for six or seven persons. Partridges, Broiled.— Prepare the partridges as if for roasting ; cut off their heads, split them entirely up the back, and flatten the breastbones a little. Wipe them thoroughly inside and out with a damp cloth, season with salt and cayenne, and broil over a gentle fire. As soon as they arc done enougb rub them quickly over with butter, and send them to table on a hot dish, with brown gravy or mushroom sauce in a tureen. Time, fifteen nainutes to broil the partridges. Probable cost PAB PAR of partridges, 3s. per brace. Sufficient for four persons.