or well out
of them, run it through a sieve, and add to every gallon three pounds of
lump sugar. Boil the whole three quarters of an hour, and when it is
nearly cold, add a little yeast. Let it stand in a tub for ten days,
stirring it from the bottom every day, and then put it into a cask for
twelve months. As it works over, fill it up every day.

PARTRIDGE BOILED. This species of game is in season in the autumn. If
the birds be young, the bill is of a dark colour, and the legs inclined
to yellow. When fresh and good, the vent will be firm; but when stale,
this part will look greenish. Boiled partridges require to be trussed
the same as chickens: from twenty to twenty-five minutes will do them
sufficiently. Serve them up with either white or brown mushroom sauce,
or with rice stewed in gravy, made pretty thick, and seasoned with
pepper and salt. Pour the sauce over them, or serve them up with celery
sauce. A boiled pheasant is dressed in the same manner, allowing three
quarters of an hour for the cooking.

PARTRIDGE PIE. Pick and singe four partridges, cut off the legs at the
knee, season with pepper, salt, chopped parsley, thyme, and mushrooms.
Lay a veal steak and a slice of ham at the bottom of the dish, put in
the partridge, and half a pint of good broth. Lay puff paste on the edge
of the dish, and cover with the same; brush it over with egg, and bake
it an hour.

PARTRIDGE SOUP. Skin two old partridges, and cut them into pieces, with
three or four slices of ham, a stick of celery, and three large onions
sliced. Fry them all in butter till brown, but take care not to burn
them. Then put them into a stewpan, with five pints of boiling water, a
few peppercorns, a shank or two of mutton, and a little salt. Stew it
gently two hours, strain it through a sieve, and put it again into a
stewpan, with some stewed celery and fried bread. When it is near
boiling, skim it, pour it into a tureen, and send it up hot.

PASTE PUDDINGS. Make a paste of butter and flour, roll it out thin, and
spread any kind of jam, or currants over it, with some suet chopped
fine. Roll it up together, close the paste at both ends, and boil it in
a cloth.

PASTRY. An adept in pastry never leaves any part of it adhering to the
board or dish, used in making it. It is best when rolled on marble, or a
very large slate. In very hot weather, the butter should be put into
cold water to make it as firm as possible; and if made early in the
mo