Lay the partridges on the top and pour in the stock and sherry; these should be sufficient to come half way up the partridges.
Cover with buttered paper.
Put the lid on the stewpan and simmer very gently until the partridges are tender.
Then put them on a baking tin in the oven to brown them.
Strain the stock and boil it rapidly down to a glaze.
Serve the partridges with the glaze poured over them.
[SAVOURY MEAT DISHES.]
Stewed Steak.
- Ingredients—1½ lb. of steak.
- 1 piece of carrot, turnip, onion, and celery.
- 1 pint of water.
- 1 oz. of dripping.
- 1 oz. of flour.
- Pepper and salt.