POULTRY A LA MODE. yj 



hour. When done, a Httle more boihng hot gravy 

 may be introduced through the hole in the centre 

 of the crust. A Httle melted aspic jelly may be 

 added to the grav)\ 



Partridge Pudding. 



Take a brace of well-kept partridges, cut them 

 into neat joints and skin them ; line a quart 

 pudding basin with suet crust, place a thinnish 

 slice of rump steak at the bottom of the dish cut 

 into pieces, put in the pieces of partridge, season 

 with pepper and salt, and pour in about a pint of 

 good dark stock well clarified from fat, then put 

 on the cover and boil in the usual way. 



Partridges a 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. 



