Partridges, Roast (a German recipe). — Truss the partridges in the ordinary way. Place a vine-leaf upon the breast of each, over this lay two or three tliiu slices of fat bacon, and fasten these on securely with strong twine. Put the birds into a stewpan, just lai'ge enough to hold them, with as much butter as will keep them well basted, and when CARVIKG OF PAKTItlDGE. they are browned on one side turn them to the other, until they are equally coloured all over. When they are done enough, pour a cupful of thick cream over them, and sprinkle bread- crumbs, browned in butter, upon them. Time, a quarter of an hour to roast the birds. Pro- bable cost, 3s. per brace. Sufiicient for four- or five persons. Partridges, Roast, To Carve.— The partridge is cut up in the sam.o way as a fowl {see Fowl, Roast, To Carve). The prime parts of a partridge are the wings, breast, and merrj-- thought. When the bird is small, the two latter are not often divided. The wing is considered the best, and the tip of it considered the most dehcate morsel of the whole. " Partridges," says Dr. Kitchener, "are cleaned and trussed in the same manner as a pheasant, but the ridi- culous custom of tucking the legs into each other makes them very troublesome to carve. In connection with the subject of carving, it cannot be too often repeated, that more infor- mation will be gained by obser\ing those who carve well, and by a little practice, than by any ■written directions whatever." Partridge Salad.— Roast partridges✪ Roast Partridges, and let them get cold ; or cut and trim the remains of cold partridges into convenient-sized pieces. Put them into a dish or bowl, then sprinkle over these a little salt and cayenne, with a table-spoonful of minced parsley, and a table- spoonful of mixrcd herbs, composed of equal portions of tairagon, chervil, and chives. Add a table-spooni'ul of good veal stock, three dessert- spoonfuls of tarragon vinegar, and a quaiter of a pint of salad-oil. Let the partridges he in this marinade for two hours. W^ash and drj- thoroughly three fresh lettuces, shred theui finely, and lay them on a dish. Drain the pieces of partridge, and put them on the lettuce, ornament the dish with dried capers, parsley, gherldns, hard-boiled eggs, anchovies, aspic jelly, or anything else that is pre- ferred, and just before the salad is sent to table poui- the seasoned mixture, in which the pieces were soaked, over it. Time to roaet the partridges, about haK an hour. Probable cost of partridges, 3s. per brace. Partridges, Salmi of (a la Chasseur).— Take cold roast partridge — if under-di-essed so much the better — cut into neat joints, remove' the skin, fat, and sinew, and lay the pieces in a saucepan with four table-spoonfuls of salad-oil, six table-spoonfuls of claret, the grated rind and strained juice of a large fresh lemon, and a little salt, pepper, and cayenne. Simmer gently for a few minutes until the salmi is hot throughout, then serve it immediately. Gar- nish with fried sippets. Probable cost, 2s. 6d. Sufiicient for two persons. ✪ Salmi of Partridges (another way)

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Partridges, Roast (a German recipe). — Truss the partridges in the ordinary way. Place a vine-leaf upon the breast of each, over this lay two or three tliiu slices of fat bacon, and fasten these on securely with strong twine. Put the birds into a stewpan, just lai'ge enough to hold them, with as much butter as will keep them well basted, and when CARVIKG OF PAKTItlDGE. they are browned on one side turn them to the other, until they are equally coloured all over. When they are done enough, pour a cupful of thick cream over them, and sprinkle bread- crumbs, browned in butter, upon them. Time, a quarter of an hour to roast the birds. Pro- bable cost, 3s. per brace. Sufiicient for four- or five persons. Partridges, Roast, To Carve.— The partridge is cut up in the sam.o way as a fowl {see Fowl, Roast, To Carve). The prime parts of a partridge are the wings, breast, and merrj-- thought. When the bird is small, the two latter are not often divided. The wing is considered the best, and the tip of it considered the most dehcate morsel of the whole. " Partridges," says Dr. Kitchener, "are cleaned and trussed in the same manner as a pheasant, but the ridi- culous custom of tucking the legs into each other makes them very troublesome to carve. In connection with the subject of carving, it cannot be too often repeated, that more infor- mation will be gained by obser\ing those who carve well, and by a little practice, than by any ■written directions whatever." Partridge Salad.— Roast partridges, and let them get cold ; or cut and trim the remains of cold partridges into convenient-sized pieces. Put them into a dish or bowl, then sprinkle over these a little salt and cayenne, with a table-spoonful of minced parsley, and a table- spoonful of mixrcd herbs, composed of equal portions of tairagon, chervil, and chives. Add a table-spooni'ul of good veal stock, three dessert- spoonfuls of tarragon vinegar, and a quaiter of a pint of salad-oil. Let the partridges he in this marinade for two hours. W^ash and drj- thoroughly three fresh lettuces, shred theui finely, and lay them on a dish. Drain the pieces of partridge, and put them on the lettuce, ornament the dish with dried capers, parsley, gherldns, hard-boiled eggs, anchovies, aspic jelly, or anything else that is pre- ferred, and just before the salad is sent to table poui- the seasoned mixture, in which the pieces were soaked, over it. Time to roaet the partridges, about haK an hour. Probable cost of partridges, 3s. per brace. Partridges, Salmi of (a la Chasseur).— Take cold roast partridge — if under-di-essed so much the better — cut into neat joints, remove' the skin, fat, and sinew, and lay the pieces in a saucepan with four table-spoonfuls of salad-oil, six table-spoonfuls of claret, the grated rind and strained juice of a large fresh lemon, and a little salt, pepper, and cayenne. Simmer gently for a few minutes until the salmi is hot throughout, then serve it immediately. Gar- nish with fried sippets. Probable cost, 2s. 6d. Sufiicient for two persons.

Cassell's dictionary of cookery