Stew till they are tender, about half an hour; skim
and strain, and pour over the duck.
HOW TO HASH PARTRIDGE.--Cut up the partridges as for eating; slice
an onion into rings; roll a little butter in flour; put them into
the tossing pan, and shake it over the fire till it boils; put in
the partridge with a little port wine and vinegar; and when it is
thoroughly hot, lay it on the dish with sippets round it; strain the
sauce over the partridge, and lay on the onion in rings.
HOW TO POT PARTRIDGE.--Clean them nicely; and season with mace,
allspice, white pepper and salt, in fine powder. Rub every part well;
then lay the breast downward in a pan, and pack the birds as closely as
you possibly can. Put a good deal of butter on them; then cover
[Transcriber's note: the original reads "he pan"] the pan with a coarse
flour paste and a paper over, tie it close, and bake. When cold, put the
birds into pots, and cover with butter.
HOW TO ROAST PARTRIDGE.--Roast them like a turkey, and when a little
under roasted, dredge them with flour, and baste them with butter; let
them go to table with a fine froth; put gravy sauce in the dish, and
bread sauce on the table.
HOW TO STEW PARTRIDGE.--Truss as for roasting; stuff the craws, and
lard them down each side of the breast; roll a lump of butter in
pepper, salt and beaten mace, and put them inside; sew up the vents;
dredge them well and fry a light brown; put them into a stewpan with
a quart of good gravy, a spoonful of sherry wine, the same of mushroom
ketchup, a teaspoonful of lemon pickle, and a little mushroom powder,
one anchovy, half a lemon, a sprig of sweet marjoram; cover the pan
close, and stew half an hour; take out, and thicken the gravy; boil a
little, and pour it over the partridge, and lay round them artichoke
buttons, boiled, and cut in quarters, and the yolks of four hard eggs,
if agreeable.
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