To ſtew PARTRIDGES.
TRUSS your partridges as for roaſting, fluff
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 it into the bellies, ſew
up the vents, dredge them well, and fry them a
light brown, then put them into a ſtew-pan,
with a quart of good gravy, a ſpoonful of Ma-
deira wine, the ſame of muſhroom catchup, a
tea-ſpoonful of lemon pickle, and half the
quantity of muſhroom powder, one anchovy,
half a lemon, 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, if agreeable.
one and pull the meat off the breaſt, and beat it
in a marble mortar, with the forcemeat it was
ſtuffed with, have ready a ſtrong gravy made of
ham and veal, ſtrain it into a ſtew-pan, then take
the bacon off the other two, wipe them clean,
and put them into the gravy, with a good deal of
ſhalots, let them ſtew till tender, then take them
out, and boil the gravy till it is almoſt as thick
as bread ſauce, then add to it a glaſs of ſweet
oil, the ſame of Champagne, and the juice of
a China orange, put your partridges in, and
make them hot.—Garnish with ſlices of bacon
and lemon.