tle flour and as much browning as is
necessary; flavour with a little cayenne, half a dozen drops of essence
of anchovy, and a tablespoonful of sherry. Stir this sauce over a gentle
fire till it is on the point of boiling, then pour it over the
partridges already dished up on toast, and serve instantly.

Salmi of Partridge a la Chasseur.

Take a couple of cold roast partridges--they should be rather
under-cooked--cut into neat joints, removing all skin and sinew, and lay
the pieces in a stewpan with four tablespoonfuls of salad oil, six
tablespoonfuls of claret, the strained juice of a lemon, salt, pepper,
and cayenne to taste.

Simmer gently for a few minutes till the salmi is hot throughout, then
serve directly. Garnish with fried sippets.

Scalloped Partridges.

Take the fillets of a brace of partridges, saute them in butter till
firm, drain them, and put in some good game stock and two tablespoonfuls
of Allemagne sauce; when boiling put in the scalloped partridges, with
two or three peeled mushrooms, a small piece of butter, and the juice of
half a lemon. Dish up the scallops in a circle, and fill the same in the
centre.

Partridges a la Sierra Morena.

Take a brace of partridges properly trussed; cut into dice one inch
thick a little less than half a pound of bacon, and put them in the
stewpan; cut two large onions in quarters, take six whole black peppers,
a little salt, one bayleaf, half a gill of vinegar, one gill of port
wine, one gill of water, one tablespoonful of salad oil, and put all
these ingredients into the stewpan; put on the lid, and cover the
stewpan with half a sheet of brown kitchen paper; put the stewpan on a
slow fire to stew for two hours; then take out the partridges and dish
them and put round some of the quarters of onions which have been
stewed. Pass the gravy through a sieve and send to table.

Partridge Souffle.

Roast a partridge, chop and pound the flesh in a mortar with a few
spoonfuls of Bechamel sauce and a small piece of butter. Season well;
mix with this four eggs, and strain the whole through a sieve into a
basin. Beat the whites of the eggs stiffly, and mix lightly with the
puree. Put all into the souffle dish, and let it bake in the oven for
twenty minutes. Cover the top with a piece of paper to prevent its
burning.

Partridge Souffle.

Another way.

Skin a brace of cold roast partridges, cut off all the meat, and pound
it in a mortar with the birds' li