pies.--See coloured plate, D1.

_Time_.--1-1/2 hour.

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

SALMI DE PERDRIX, or HASHED PARTRIDGES.

1038. INGREDIENTS.--3 young partridges, 3 shalots, a slice of lean ham,
1 carrot, 3 or 4 mushrooms, a bunch of savoury herbs, 2 cloves, 6 whole
peppers, 3/4 pint of stock, 1 glass of sherry or Madeira, a small lump
of sugar.

_Mode_.--After the partridges are plucked and drawn, roast them rather
underdone, and cover them with paper, as they should not be browned; cut
them into joints, take off the skin from the wings, legs, and breasts;
put these into a stewpan, cover them up, and set by until the gravy is
ready. Cut a slice of ham into small pieces, and put them, with the
carrots sliced, the shalots, mushrooms, herbs, cloves, and pepper, into
a stewpan; fry them lightly in a little butter, pour in the stock, add
the bones and trimming from the partridges, and simmer for 1/4 hour.
Strain the gravy, let it cool, and skim off every particle of fat; put
it to the legs, wings, and breasts, add a glass of sherry or Madeira and
a small lump of sugar, let all gradually warm through by the side of the
fire, and when on the point of boiling, serve, and garnish the dish with
croutons. The remains of roast partridge answer very well dressed in
this way, although not so good as when the birds are in the first
instance only half-roasted. This recipe is equally suitable for
pheasants, moor-game, &c.; but care must be taken always to skin the
joints.

_Time_.--Altogether 1 hour.

_Sufficient_.--2 or 3 partridges for an entree.

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

ROAST PARTRIDGE.

1039. INGREDIENTS.--Partridge; butter.

_Choosing and Trussing_.--Choose young birds, with dark-coloured bills
and yellowish legs, and let them hang a few days, or there will be no
flavour to the flesh, nor will it be tender. The time they should be
kept, entirely depends on the taste of those for whom they are intended,
as what some persons would consider delicious, would be to others
disgusting and offensive. They may be trussed with or without the head,
the latter mode being now considered the most fashionable. Pluck, draw,
and wipe the partridge carefully inside and out; cut off the head,
leaving sufficient skin on the neck to skewer back; bring the legs close
to the breast, between it and the side-bones, and pass a skewer through
the pinio