_Ingredients._—3 partridges, pepper and salt to taste, 1 teaspoonful
of minced parsley (when obtainable, a few mushrooms), ¾ lb. of veal
cutlet, a slice of ham, ½ pint of stock, puff paste. _Mode._—Line a
pie-dish with a veal cutlet; over that place a slice of ham and a
seasoning of pepper and salt. Pluck, draw, and wipe the partridges; cut
off the legs at the first joint, and season them inside with pepper,
salt, minced parsley, and a small piece of butter; place them in the
dish, and pour over the stock; line the edges of the dish with puff
paste, cover with the same, brush it over with the yolk of an egg, and
bake for ¾ to 1 hour. _Time._—¾ to 1 hour. _Average cost_, 1_s._ 6_d._
to 2_s._ a brace. _Sufficient_ for 4 or 5 persons. _Seasonable_ from
the 1st of September to the beginning of February.
_Note._—Should the partridges be very large, split them in half, they
will then lie in the dish more compactly. When at hand, a few mushrooms
should always be added.
PARTRIDGE, Potted.
_Ingredients._—Partridges; seasoning to taste of mace, allspice, white
pepper, and salt; butter, coarse paste. _Mode._—Pluck and draw the
birds, and wipe them inside with a damp cloth. Pound well some mace,
allspice, white pepper, and salt; mix together, and rub every part of
the partridges with this. Pack the birds as closely as possible in a
baking-pan, with plenty of butter over them, and cover with a coarse
flour and water crust. Tie a paper over this, and bake for rather more
than 1½ hour; let the birds get cold, then cut them into pieces for
keeping, pack them closely into a large potting-pot, and cover with
clarified butter. This should be kept in a cool dry place. The butter
used for potted things will answer for basting, or for paste for meat
pies. _Time._—1½ hour. _Seasonable_ from the 1st of September to the
beginning of February.
PARTRIDGE, Roast.
[Illustration: ROAST PARTRIDGE.]
_Ingredients._—Partridge; butter. _Choosing and Trussing._—Choose young
birds, with dark-coloured bills and yellowish legs, and let them hang
a few days, or there will be no flavour to the flesh, nor will it be
tender. The time they should be kept entirely depends on the taste of
those for whom they are intended, as what some persons would consider
delicious would be to others disgusting and offensive. They may be
trussed with or without the head, the latter mode being now considered
the most fashionable. Pluck, draw, and wipe the partridge carefully
inside and out; cut off the head, leaving sufficient skin on the neck
to skewer back; bring the legs close to the breast, between it and the
side-bones, and pass a skewer through the pinions and the thick part of
the thighs. When the head is left on, it should be brought round and
fixed on to the point of the skewer. _Mode._—When the bird is firmly
and plumply trussed, roast it before a nice bright fire; keep it well
basted, and a few minutes before serving, flour and froth it well.
Dish it, and serve with gravy and bread sauce, and send to table hot
and quickly. A little of the gravy should be poured over the bird.
_Time._—25 to 35 minutes. _Average cost_, 1_s._ 6_d._ to 2_s._ a brace.
_Sufficient._—2 for a dish. _Seasonable_ from the 1st of September to
the beginning of February.