calf's liver, then turn it upside-down carefully, lay it in a dish that will bear the oven, and do it over with beaten egg, drudge it with grated bread, and bake it in an oven. Serve it up hot for a first course.
To roast a calf's liver.
LARD it with bacon, spit it first, and roast it; serve it up with good gravy.
To roast partridges.
LET them be nicely roasted, but not too much, drudge them with a little flour, and baste them moderately; let them have a fine froth, let there be good gravy-sauce in the dish, and bread-sauce in basons made thus: take a pint of water, put in a good thick piece of bread, some whole pepper, a blade or two of mace; boil it five or six minutes till the bread is soft, then take out all the spice, and pour out all the water, only just enough to keep it moist, bet it soft with a spoon, throw in a little salt, and a good piece of fresh butter; stir it well together, set it over the fire for a minute or two, then put it into a boat.
To boil partridges.
BOIL them in a good deal of water, let them boil quick, and fifteen minutes will be sufficient. For sauce, take a quarter of a pint of cream and a piece of fresh butter as big as a large walnut; stir it one way till it is melted, and pour it into the dish.
Or this sauce: take a bunch of celery clean washed, cut all the white very small, wash it again very clean, put it into a sauce-pan with a blade of mace, a little beaten pepper, and a very little salt; put to it a pint of water, let it boil till the water is just wasted away, then add a quarter of a pint of cream, and a piece of butter rolled in flour; stir all together, and when it is thick and fine pour it over the birds.
Or this sauce: take the livers and bruise them fine, some parsley chopped fine, melt a little nice fresh butter, and then add the livers and parsley to it, squeeze in a little lemon, just give it a boil, and pour over your bird.
Or this sauce: take a quarter of a pint of cream, the yolk of an egg beat fine, a little grated nutmeg, a little beaten mace, a piece of butter as big as a nutmeg, rolled in flour, and one spoonful of white wine; stir all together one way, when fine and thick pour it over the birds. You may add a few mushrooms.
Or this sauce: take a few mushrooms, fresh peeled, and wash them clean, put them in a sauce-pan with a little salt, put themover
