made Plain and Eafy. 91 
calf’s liver, then turn it upfide-down carefully, lay it in a difix 
that will bear the oven, and do it over with beaten egg, drudge 
it with grated bread, and bake it in an oven. Serve it up hot for 
a firft courfe. 
T0 roaft a calfs liver ; 
LARD it with bacon, fpit it firft, and roaft it; ferve it up 
with good gravy. 
T0 roaft partridges , 
LET them be nicely roafted, but not too much, drudge them 
with a little flour, and bafte them moderately ; let them have a 
line froth, let there be good gravy-fauce in the difti, and bread- 
fauce in bafons made thus: take a pint of water, put in a good 
thick piece of bread, fome whole pepper, a blade or two of mace; 
boil it five or fix minutes till the bread is foft, then take out all 
the fpice, and pour out all the water, only juft enough to keep 
it moift, beat it foft with a fpoon, throw in a little fait, and a 
good piece of frefti butter ; ftir it well together, fet it over the 
fire for a minute or two, then put it into a boat. 
To boil partridges , 
BOIL them in a good deal of water, let them boil quick, and 
fifteen minutes will be fufficient. For fauce, take a quarter of 
a pint of cream, and a piece of frefh butter as big as a large wal¬ 
nut ; ftir it one way till it is melted, and pour it into the diih. 
Or this fauce : take a bunch of celery clean waftied, cut all 
the white very final!, wafe it again very clean, put it into a 
fauce-pan with a blade of mace, a little beaten pepper, and a 
very little fait; put to it a pint of water, let it boil till the wa¬ 
ter is juft wafted away, then add a quarter of a pint of cream, 
and a piece of butter rolled in flour; ftir all together, and when 
it is thick and fine pour it over the birds. 
Or this fauce : take the livers and bruife them fine, fome 
parfley chopped fine, melt a little nice frefh butter, and then 
add the livers and parfley to it, fqueeze in a little lemon, juft 
give it a boil, and pour over your birds. 
Or this fauce : take a quarter of a pint of cream, the yolk of 
an egg beat fine, a little grated nutmeg, a little beaten mace, a 
piece of butter as big as a nutmeg, rolled in flour, and one fpoon- 
ful of white wine; ftir all together one way, when fine and 
thick pour it over the birds. You may add a few mufhrooms. 
Or this fauce: take a few muftirooms, frefh peeled, and vvafh 
them clean, put tkem in a fauce-pan with a little fait, put them 
over 
