THE COOKERY OF THE PARTRIDGE 
Nosopy 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 
