RIDGE (a Luncheon, Breakfast, or Supper Dish).

1035. INGREDIENTS.--3 partridges, salt and cayenne to taste, a small
piece of butter, brown gravy or mushroom sauce.

_Mode_.--Pluck, draw, and cut the partridges in half, and wipe the
inside thoroughly with a damp cloth. Season them with salt and cayenne,
broil them over a very clear fire, and dish them on a hot dish; rub a
small piece of butter over each half, and send them to table with brown
gravy or mushroom sauce.

_Time_.--About 1/4 hour. _Average cost_, 1s. 6d. to 2s. a brace.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from the 1st of September to the beginning of February.

PARTRIDGE PIE.

1036. INGREDIENTS.--3 partridges, pepper and salt to taste, 1
teaspoonful of minced parsley (when obtainable, a few mushrooms), 3/4
lb. of veal cutlet, a slice of ham, 1/2 pint of stock, puff paste.

_Mode_.--Line a pie-dish with a veal cutlet; over that place a slice of
ham and a seasoning of pepper and salt. Pluck, draw, and wipe the
partridges; cut off the legs at the first joint, and season them inside
with pepper, salt, minced parsley, and a small piece of butter; place
them in the dish, and pour over the stock; line the edges of the dish
with puff paste, cover with the same, brush it over with the yolk of an
egg, and bake for 3/4 to 1 hour.

_Time_.--3/4 to 1 hour. _Average cost_, 1s. 6d. to 2s. a brace.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from the 1st of September to the beginning of February.

Note.--Should the partridges be very large, split them in half; they
will then lie in the dish more compactly. When at hand, a few mushrooms
should always be added.

POTTED PARTRIDGE.

1037. INGREDIENTS.--Partridges; seasoning to taste of mace, allspice
white pepper, and salt; butter, coarse paste.

_Mode_.--Pluck and draw the birds, and wipe them inside with a damp
cloth. Pound well some mace, allspice, white pepper, and salt; mix
together, and rub every part of the partridges with this. Pack the birds
as closely as possible in a baking-pan, with plenty of butter over them,
and cover with a coarse flour and water crust. Tie a paper over this,
and bake for rather more than 1-1/2 hour; let the birds get cold, then
cut them into pieces for keeping, pack them closely into a large
potting-pot, and cover with clarified butter. This should be kept in a
cool dry place. The butter used for potted things will answer for
basting, or for paste for meat