se together,
adding slices of ginger with pepper and salt; take a piece of butter,
and work them up into a stiff paste. When the birds are nearly done,
take them up; gently raise the wings and legs, and under each put a
piece of paste; then hold them tight together, and squeeze over them a
little orange juice and a good deal of zest from the peel. Serve them up
hot with good gravy.

_Partridge a la Russe._

Pick, draw, and cut into quarters some young partridges, and put them
into white wine; set a stewpan with melted bacon over a brisk fire; then
put your partridges in, turning them two or three times. Add a glass of
brandy; set them over a slow fire, and, when they have stewed some time,
put in a few mushrooms cut into slices, with good gravy. Simmer them
briskly, and skim the fat off as it rises. When done, put in a piece of
butter rolled in flour, and squeeze in the juice of lemon.

_Partridge rolled._

Lard some young partridges with ham and bacon, and strew over some salt
and pepper, with beaten mace, sweet-herbs cut small, and some shred
lemon-peel. Take some thin beef steaks, taking care that they have no
holes in them, and strew over some seasoning, squeezing over some
lemon-juice. Lay a partridge upon each steak, roll it up, and tie it
round to keep it together, and pepper the outside. Set on a stewpan,
with some slices of bacon and an onion cut in pieces; then carefully lay
the partridges in, put some rich gravy to them, and stew gently till
they are done. Take the partridges out of the beef; lay them in a dish,
and pour over them some rich essence of ham.

_Partridge stewed._

Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter,
shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub
the inside with pepper and salt. Half roast them; then stew them with
rich gravy and a little Madeira, a piece of lemon-peel, an onion,
savory, and spice, if necessary, for about half an hour. Take out the
lemon-peel and onion, and thicken with a little flour; garnish with hard
yolks of eggs; add artichoke bottoms boiled and quartered.

_Salme of Partridges._

Cut up the partridges neatly into wings, legs, and breast; keep the
backs and rumps apart to put into sauce; take off all the skin very
clean, so that not a bit remains; then pare them all round, put them in
a stewpan, with a little jelly gravy, just to cover them; heat them
thoroughly, taking care they do not burn; strain