THE COOKERY OF THE PARTRIDGE 



NOBODY who has been brought up on Aristotle can be 

 indifferent to the danger of ' crossing over to another 

 kind,' or confounding arts. Therefore, in beginning 

 to deal with matters of the art of cookery, let me at 

 once put myself under the protection of the names of 

 two of the greatest men of letters of this century, Mr. 

 Thackeray and M. Alexandre Dumas, who dealt with 

 that same art, and by their action sanctioned the in- 

 trusion of all others, however far below them, who can 

 make good their right to follow these glorious and 

 immortal memories. 



There is no room here for mere antiquarianism, 

 and, therefore, the early cookery of the partridge 

 may be dismissed in a few lines all the more so for 

 a reason to be mentioned presently. It is enough 

 that the grey partridge (the only one which a true 

 gourmand would ever admit to the table if he could 

 help it) appears to be a native of Britain, and must 



