36 DRESSED GAME AND 



through a tammy, skim off the fat, reduce, and add 

 a few truffles or sHces of mushrooms, and pour over 

 the partridges. 



Partridges with Mushrooms. 



Take a brace of birds, and prepare about half 

 a pound of button mushrooms, and place them in 

 a stewpan with an ounce and a half of melted 

 butter ; add a slight sprinkling of salt and 

 cayenne, and let them simmer for about nine 

 minutes, then turn out all into a plate, and when 

 quite cold put it into the bodies of the partridges ; 

 sew and truss them securely and roast them in the 

 usual way, and serve either mushroom sauce round 

 them, or they can be served up with their own 

 gravy only, and bread sauce handed. 



Partridge Pie. 



Cut the breasts and legs off two or three birds, 

 sprinkle them with pepper and salt, and cook them 

 in the oven smothered in butter, and covered with 

 a buttered paper. Pound the carcases, and make 

 them into good gravy, but do not thicken it. 



Take the livers of the birds with an equal quan- 

 tity of calf's liver, mince both, and toss them in 

 butter over the fire for a minute or two ; then 

 pound them in a mortar with an equal quantity of 

 bacon, two shalots parboiled, with pepper, salt, 

 powdered spice, and sweet herbs to taste. When 

 well pounded, pass it through a sieve ; put a layer 

 of forcemeat into a pie-dish, arrange the pieces of 

 partridge on it, filling up the interstices with the 

 forcemeat ; then pour in as much gravy as is re- 

 quired, put on the paste cover, and bake for an 



