Partridges à la Reine.
Truss a brace of partridges for boiling, fill them with good game forcemeat, with two or three truffles cut up in small pieces, and tie thin slices of fat bacon over them. Slice a small carrot into a stewpan with an onion, four or five sticks of celery, two or three sprigs of parsley, and an ounce of fresh butter. Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible till the partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour and as much browning as is necessary; flavour with a little cayenne, half a dozen drops of essence of anchovy, and a tablespoonful of sherry. Stir this sauce over a gentle fire till it is on the point of boiling, then pour it over the partridges already dished up on toast, and serve instantly.
Salmi of Partridge à la Chasseur.
Take a couple of cold roast partridges—they should be rather under-cooked—cut into neat joints, removing all skin and sinew, and lay the pieces in a stewpan with four tablespoonfuls of salad oil, six tablespoonfuls of claret, the strained juice of a lemon, salt, pepper, and cayenne to taste.
Simmer gently for a few minutes till the salmi is hot throughout, then serve directly. Garnish with fried sippets.
Scalloped Partridges.
Take the fillets of a brace of partridges, sauté them in butter till firm, drain them, and put in some good game stock and two tablespoonfuls of Allemagne sauce; when boiling put in the scalloped partridges, with two or three peeled mushrooms, a small piece of butter, and the juice of half a lemon. Dish up the scallops in a circle, and fill the same in the centre.
Partridges à la Sierra Morena.
Take a brace of partridges properly trussed; cut into dice one inch thick a little less than half a pound of bacon, and put them in the stewpan; cut two large onions in quarters, take six whole black peppers, a little salt, one bayleaf, half a gill of vinegar, one gill of port wine, one gill of water, one tablespoonful of salad oil, and put all these ingredients into the stewpan; put on the lid, and cover the stewpan with half a sheet of brown kitchen paper; put the stewpan on a slow fire to stew for two hours; then take out the partridges and dish them and put round some of the quarters of onions which have been stewed. Pass the gravy through a sieve and send to table.