The thorough good cook

Take two young partridges, each of which cut in halves, and Lay in a convenient sized stew-pan (into which j'ou have previously poured two or three tablespoonfuls of salad oil), first seasoning them lightly with a little white pepper and salt, and a sprinkle of chopped shallots ; put a cover upon the stew-pan, place this over a moderate fire until one side of the partridges is brown, then turn them over, and continue until they are browned on both sides. Now pour off part of the oil, and add half a tablespoonful of flour, which well mix in ; then a glass of sherry, half a pint of broth, and twenty small button mushrooms (previously blanched) ; let simmer, skimming oft" all the oil which rises to the surface, until the partridges are tender, and the sauce is thick enough to adhere to them ; season the sauce a little if required ; dress the partridges upon a dish, sauce over, "and serve. 51. Braised Partridge, with Celery Sauce. Singe, draw, wipe, and truss two partridges with their wings inside. Lay a piece of pork-rind in a saucepan, adding one carrot and one onion, both cut in slices, two bay-leaves, one sprig of thymee, and the two partridges. Season with one pinch of salt and half a pinch of pepper. When they have assumed a good golden colour on the hot stove, moisten with half a pint of white broth, then put the saucepan in the oven, and let cook for twenty minutes. Dress them on a serving-dish, untruss, pour a pint of hot celery sauce over, and serve. 52. Partridges, Stewed. Truss them with the wings over the back and the legs drawn in: cut a piece of pork or bacon in long strips, and put these into a stew-pan with a piece of butter the size of a walnut. Fry the bacon brown, and when quite done put in the partridges, and keep turning them until they are very brown, taking care that the bacon shall be as much on the breast as possible ; then add about a teacupful of gravy and some trimmings of meat and vegetables. Have ready a large cabbage boiled ; when you have well drained it, slice it in, adding butter, pepper, and salt ; let the whole stew gently for an hour, turning the birds frequently. Serve up with the bacon underneath, the cabbage round them, squeezed dry, and the sauce, which must be very carefully skimmed. 53. Partridge, Roasted. Singe, draw, and wipe two fine young partridges : truss them neatly, and cover the breasts with a thin layer of lard, tying twice round. Lay them in a roasting-pan, spreading a little butter over each, and moistening with half a cupful of water. Put the pan in a brisk oven for twenty five minutes, basting the birds occasionally. Dress each one on a bread canape, removing the strings. Decorate the dish with a little watercress. Strain the gravy into a saucebowl, and serve it separately, with half a pint of breadsauce in another bowl. 54. Partridge, Broiled. Cut the bird down the back, break the merry-thought, which will allow it to be made quite flat ; cut off the feet at the joint, and skewer it like a fowl to broil ; dry flour and egg it, and sprinkle it with chopped herbs and bread-crumbs, well seasoned ; broil, and serve with a little good gravy, with a mushroom or two chopped up small. 55. Partridge au Gratiu.