over a quick fire, let them boil up, then put in a quarter pint of cream and a little nutmeg; shake them together with a very little piece of butter rolled in flour, give it two or three shakes over the fire, three or four minutes will do; then pour it over the birds.
Or this sauce: boil half a pound of rice very tender in beef gravy; season with pepper and salt, and pour over your birds. These sauces do for boiled fowls; a quart of gravy will be enough. and let it boil till it is quite thick.
To dress partridges à la braise.
TAKE two brace, truss the legs into the bodies, lard them, season them with beaten mace, pepper and salt; take a stew-pan, lay slices of bacon at the bottom, then slices of beef, and then slices of veal, all cut thin, a piece of carrot, an onion cut small, a bundle of sweet-herbs, and some whole pepper: lay the partridges with the breasts downward, lay some thin slices of beef and veal over them, and some parsley shred fine; cover them and let them stew eight or ten minutes over a very slow fire, then give your pan a shake, and pour in a pint of boiling water; cover it close, and let it stew half an hour over a little quicker fire; then take out your birds, keep them hot, pour into the pan a pint of thin gravy, let them boil till there is about half a pint, then strain it off and skim off all the fat: in the mean time, have a veal sweetbread cut small, truffles and morels, cocks-combs, and fowls livers stewed in a pint of good gravy half an hour, some artichoke-bottoms and asparagus-tops, both blanched in warm water, and a few mushrooms, then add the other gravy to this, and put in your partridges to heat, if it is not thick enough, take a piece of butter rolled in flour, and toss up in it; if you will be at the expence, thicken it with veal and ham cullis, but it will be full as good without.
To make partridge panes.
TAKE two roasted partridges and flesh of a large fowl, a little parboiled bacon, a little marrow or sweet-suet chopped very fine, a few mushrooms and morels chopped fine, truffles, and artichoke-bottoms, season with beaten mace, pepper, a little nutmeg, salt, sweet-herbs chopped fine, and the crumb of a two-penny loaf soaked in hot gravy; mix all well together with the yolks of two eggs, make your panes on paper, of a round figure, and the thickness of an egg, at a proper distance one from another, dip the point of a knife in the yolk ofan
