How To Choose Partridges

WH EN a partridge is young, the bill is black and the legs yellowish; when old, the bill is white and the legs blewish. If lately killed the vent is close; if stale green and open. Sometimes they are tainted near the crops, therefore smell at the mouth.

How To Roast Partridges

Lay the partridges down to the fire, and drudge them with flour. They must be boiled but moderately, and Jet them have a fine froth; about twenty minutes will be sufficient to roast them. Put some good gravy in the dish, and bread-sauce in a bason. The bread-sauce may be made thus. Take a pint of water, a good thick piece of bread, some whole pepper, and a blade or two of mace; boil them for five or six minutes, or till the bread is soft; then take out all the spice and pour out the water, leaving enough just to keep the bread moist. Beat it soft with a spoon, and throw in a good piece of butter with a little salt; stir them well together, set them over the fire for a minute or two, and pour them into a boat or bason.

How To Boil Partridges

Put them into a good deal of water, and let them boil quick; in fifteen minutes they will be enough; then take a quarter of a pint of cream, and a bit of fresh butter of the size of a walnut; put them into the sauce-pan, and keep them stir-ring all one way till the butter is melted; then pour it into the dish. This serves for sauce.

Another Way To Boil A Partridge

Put in the partridge as soon as the water boils, and let it continue in it for ten minutes; then take it up and put it on a pewter plate. Cut it in two, and lay the inside next the plate, pouring the following bread-sauce over it. Take the crumb of a halfpenny roll, and boil it in half a pint of water, with a blade of mace; when it has boiled three three minutes pour away most of the water, and beat up the bread with a slice of fresh butter and a little salt. Pour this over the partridge, and lay a cover upon the plate; then set it on a chasing-dish of coals for four or five minutes, and it will be done.