92 Tie Art of Cookery , 
over a quick fire, let them boil up, then put in a quarter of a 
pint of cream and a little nutmeg ; {hake them together with 
a. very little piece of butter rolled in flour, give it two or three 
fhakes over the fire, three or four minutes will do; then pour 
it over the birds. 
Or this fauce : boil half a pound of rice very tender in beef 
gravy; feafon with pepper and fait, and pour over your birds. 
Thefe fauces do for boiled fowls ; a quart of gravy will be 
enough, and let it boil till it is quite thick. 
Xp drefs partridges a la braife . 
TAKE two brace, trufs the legs into the bodies, lard them, 
feafon them with beaten mace, pepper and fait; take a flew-pan, 
lay flices of bacon at the bottom, then flices of beef, and then 
Sices of veal, all cut thin, a piece of carrot, an onion cut final], 
a bundle of fweet-herbs, and fome whole pepper: lay the par¬ 
tridges with the breads downward, lay fome thin flices of beef 
and veal over them, and fome parfley fhred fine; cover them and 
let them few eight or ten minutes over a very flow fire, then give 
■your pan a fhake, and pour in a pint of boiling water; cover it 
clofe, and let it flew half an hour over a little quicker fire; then 
take out your birds, keep them hot, pour into the pan a pint of 
thin gravy, let them boil till there is about half a pint, then drain 
it off and fkim off all the fat: in the mean time, have a veal 
Sweetbread cut final!, truffles and morels, cocks-combs, and 
fowls livers flewed in a pint of good gravy half an hour, fome ar¬ 
tichoke-bottoms and afparagus-tops, both blanched in warm wa¬ 
ter, and a few mufhrooms, then add the other gravy to this, and 
put in your partridges to heat, if it is not thick enough, take a 
piece of butter rolled in flour, and tofs up in it; if you will 
be at the expence, thicken it with veal and ham cullis, but it 
will be full as good without. 
T0 make partridge panes . 
TAKE two roafted partridges and the flefh of a large fowl, 
a little parboiled bacon, a little marrow or fweet-fuet chopped 
very fine, a few muflirooms and morels chopped fine, truf? 
fles, and artichoke-bottoms, feafon with beaten mace, pepper, 
si little nutmeg, fait, fweet-herbs chopped fine, and the crumb 
of a two penny loaf foaked in hot gravy; mix all well toge¬ 
ther with the yolks of two eggs, make your panes on paper, of 
a round figure, and the thicknefs of an egg, at a proper dif- 
tgnce one from another, dip the point of a knife in the yolk of 
m 
