Boil in stock or water, according to the directions given for boiling meat for three-quarters of an hour to one hour and a half, according to its age and size.
Serve with white, egg, or maître d'hôtel sauce poured over it.
Roast Fowl.
Truss nicely and roast, according to directions given for roasting meat, for three-quarters of an hour to one hour and a half according to its age and size.
Serve with bread sauce and some gravy (see [Gravy]).
Braised Partridges.
- Ingredients—A brace of partridges.
- A small piece of carrot, turnip, and onion.
- 2 tomatoes.
- 1 pint of good second stock.
- 1 wineglass of sherry.
- Pepper and salt to taste.
Method.—Truss two partridges as for boiling.
Put at the bottom of a stewpan the vegetables cut in small pieces.