off the gravy, and
leave the partridge in the pan away from the fire, covering the pan.
Take a large onion, three or four slices of ham, free from all fat, one
carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from
vinegar if they are pickled, two cloves, a little parsley and thyme, and
a bit of butter, of the size of a walnut; fry these lightly; add a glass
and a half of white wine, together with the jelly in which the
partridges were heated, and as much more as will make up a pint of rich
sauce, thickened with a little flour and butter; put in the parings of
the birds except the claws; let them stew for an hour and a half on the
corner of the stove; skim very clear; put in one lump of sugar, and
strain the whole through a sieve; put the saucepan containing the
partridges in boiling water, till thoroughly heated; lay the different
parts of the birds neatly in a very hot dish; pour the sauce over them;
have some slices of bread cut oval, rather broad at one end, neatly
fried; lay them round the dish, and serve up.

_Partridge, to pot._

For two brace of partridges take a small handful of salt, and of pepper,
mace, and cloves, a quarter of an ounce each. With these, when well
mixed, rub the birds thoroughly, inside and outside. Take a large piece
of butter, season it well, put it into them, and lay them in pots, with
the breasts downward. The pots must be large enough to admit the butter
to cover them while they bake. Set them in a moderate oven; let them
stand two hours; then take them out, and let them well drain from the
gravy. Put them again into the pots; clear the butter in which they were
baked through a sieve, and fill up the pots with it.

_Partridge Pie._

Bone your partridges, and stuff them with forcemeat, made of breast of
chicken and veal, ham and beef-suet, all chopped very fine, but not
pounded in a mortar, which would spoil it. Season with mace, pepper,
salt, a very little shalot, and lemon-peel. Put the whole into a
stewpan; keep it stirred; add three eggs; have a raised crust, and lay
thin slices of good fat bacon at the bottom and all round.

_Pheasant, to boil._

Boil the birds in abundance of water; if they are large, they will
require three quarters of an hour; if small, about half an hour. For
sauce--stewed white celery, thickened with cream, and a bit of butter
rolled in flour; pour this over them.

_Pheasant, with white sauce._

Truss the bird with the legs in