Cassell's dictionary of cookery

Partridges, Broiled (another way).— Prepare the partridges as in the last recipe, sprinkle over them a little salt and cayenne, then dip them twice into clarified butter and very fine bread-crumbs, taking great care that the birds are entirely covered. Place them on a gridiron over a clear fire, and broil them gently. Send them to table on a hot dish, with brown sauce or mushroom sauce in a tureen. Time to broil the partridges, a quarter of an hour. Probable cost, Ss. per brace. Sufficient for four persons. Partridges, Chartreuse of.— Boil some carrots and turnips separately, and cut them into pieces two inches long and three-quarters of an inch in diameter. Braise two small summer cabbages, or a savoy, drain them well, and stir them over the fire until they are quite dry ; then roU them on a cloth, and cut them into pieces about two inches long and an inch thick. Roast a brace of partridges, and cut them into neat joints. Butter a plain entree mould ; line it at the bottom and the sides with buttered paper, and afterwards fit in the pieces of carrot and turnip, to form a sort of wall; then fill it up with the cabbage and the pieces of partridge in alternate layers. Steam the chartreuse to make it hot ; turn it out of the mould upon an entree dish and garnish with turnips, carrots, and French beans. Send some good brown sauce to table with it. Time, half an hour to roast the partridges; two hours to braise the cabbage ; steam the chartreuse until it is quite hot. Probable cost, 4s. Sufficient for four or Partridges, Choosing. — Partridges should be chosen young : when the legs are yellow, the bills sharp and darkcoloured, and the under feathers of the wings PARTRIDGE. pointed. If the vent is stiff, the bird is fresh, and if it is green and discoloured, the bird has been killed some time. The legs turn grey as the bird grows older. Old partridges are not good for much. The season for the common partridge lasts from September to February. Partridges, Cold, Sauce for.— Boil an egg until it is quite hard. Let it get cold, then rub it well with the back of a wooden spoon, and with it the flesh of a very small anchovy, from which the bones and skin have been removed, also a finely-minced shallot, a tea-spoonful of mustard, and a little cayenne. When the dry ingredients are thoroughly blended, add, very gradually, two table-spoonfuls of oil and three table-spoonfuls of vinegar. Strain the sauce through muslin, and serve. Time, ten minutes to boil the egg. Probable cost, 4d. Sufficient for three or four persona.