Partridges.
TRUSS your partridges in the same manner as for
roasting, stuff the craws, and lard them down each side of
the breast; then roll a lump of butter in pepper, salt, and
beaten mace, and put into the bellies. Sew up the vents,
dredge them well with flour, and fry them of a light brown
colour. Then put them into a stew-pan, with a quart of
good gravy, a spoonful of Madeira wine, the same of
catchup, a tea-spoonful of lemon-pickle, half the quantity
of mushroom-powder, one anchovy, half a lemon, and a
sprig of sweet-marjoram. Cover the pan close, and stew
them half an hour; then take them out, and thicken the
gravy. Boil it a little, and pour it over the partridges,
and lay round them artichoke bottoms boiled and cut in
quarters, and the yolks of four hard eggs. Woodcocks
must be stewed in the same manner.