Cassell's dictionary of cookery

draw, and singe three young partridges. Divide them into halves, sprinkle over them a little salt, cayenne, and powdered mace, and fry them in a little hot butter until they are equally and lightly browned all over. Line the edges of a shallow pie-dish with a good crust. Lay two or three thin slices of the fillet of veal and bacon at the bottom, and sprinkle over them two table-spoonfuls of finely-minced mushrooms, a table-spoonful of chopped parsley, and a little salt and cayenne. If mushrooms cannot be had, a table-spoonful of mushroom ketchup must supply their place. Pour a quarter of a pint of onion sauce over the veal, then pack the birds closely into the dish, breast uppermost, and add some more mushrooms, parsley seasoning, and onion sauce. Cover the pie with a good crust, ornament it prettily, brush it over with beaten egg, and bake in a moderate oven. Pour a quarter of a pint of melted savoury jelly into the pie before sending it to table. Time, an hour and a half to bake the pie. Probable cost, 7s. Sufficient for five or six Partridges, Potted.— Prepare and truss the partridges as if for roasting, and season them inside and out with pepper, salt, and grated nutmeg. Put a piece of fresh butter, the size of a largo egg, inside the birds, and pack them, breast downwards, closely together in a piedish. Place three or four pieces of butter upon them, cover tho dish with a coarse paste, made of flour and water, and bake them in a moderate oven. Do not remove the covering until the dish is quite cold ; then take out the birds, free them entirely from gravy, cut them into convenient-sized pieces, and pack them as closely as possible in a potting-jar, cover with claiified butter, and store in a cool place. Time, one hour to bake the partridges. Probable cost, 3s. per brace. Sufficient for four or five persons. Partridges, Potted (another way).— Pick the meat from the remains of cold roast partridges, which have been well dressed. Remove all the skin and gristle, mince the meat finely, and pound it in a mortar. Add, every now and then, a small quantity of fresh butter, and season with salt, cayenne, and grated nutmeg. When the meat is quite smooth, press it into small jars, cover with dissolved butter, and store in a cool place. About two ounces and a half of butter will be required for each half pound of meat. Time, forty minutes to roast the partridges. Probable cost, 3s. per brace. Partridges, Pudding of.— The flavour of partridges is never better preserved than when they are cooked in a pudding. Pluck, draw, and singe a brace of well-kept partridges, cut