lf a pound of button
mushrooms, and place them in a stewpan with an ounce and a half of
melted butter; add a slight sprinkling of salt and cayenne, and let them
simmer for about nine minutes, then turn out all into a plate, and when
quite cold put it into the bodies of the partridges; sew and truss them
securely and roast them in the usual way, and serve either mushroom
sauce round them, or they can be served up with their own gravy only,
and bread sauce handed.

Partridge Pie.

Cut the breasts and legs off two or three birds, sprinkle them with
pepper and salt, and cook them in the oven smothered in butter, and
covered with a buttered paper. Pound the carcases, and make them into
good gravy, but do not thicken it.

Take the livers of the birds with an equal quantity of calf's liver,
mince both, and toss them in butter over the fire for a minute or two;
then pound them in a mortar with an equal quantity of bacon, two shalots
parboiled, with pepper, salt, powdered spice, and sweet herbs to taste.
When well pounded, pass it through a sieve; put a layer of forcemeat
into a pie-dish, arrange the pieces of partridge on it, filling up the
interstices with the forcemeat; then pour in as much gravy as is
required, put on the paste cover, and bake for an hour. When done, a
little more boiling hot gravy may be introduced through the hole in the
centre of the crust. A little melted aspic jelly may be added to the
gravy.

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 lit