the toast under them to catch the drippings from the trail. When cooked, remove the skewers and strings, but, if liked, the bacon may remain and be brushed over with warm glaze. Serve the birds on the toast, garnish with watercress, and send the gravy and breadcrumbs to table separately.
Time.—20 minutes. Average Cost, 1s. 6d. each. Seasonable from March to May.
1299.—PARTRIDGE, BROILED. (Fr.—Perdreaux Grillés.)
Ingredients.—Partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce.
Method.—Pluck, draw and cut the patridges in half, and wipe the insides thoroughly with a damp cloth. Season the birds with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce.
Time.—From 20 to 25 minutes. Average Cost, from 3s. 6d. a brace. Seasonable from September 1 to February 12.
1300.—PARTRIDGE, ESCALOPES OF. (Fr.—Escalopes de Perdreaux.)
Ingredients.—1 partridge, 2 slices of bacon, ¾ of a pint of brown sauce (see Sauces), ½ a pint of stock, 1 small onion, 1 carrot, ½ a turnip, a bouquet-garni (parsley, thyme, bay-leaf). For the farce or stuffing: 4 ozs. of finely-chopped cold roast partridge, 2 ozs. of raw ham or bacon cut into narrow strips, 1 tablespoonful of finely-chopped suet, 1 tablespoonful of breadcrumbs, 1 teaspoonful of finely-chopped parsley, 1 raw egg, 1 hard-boiled egg, a good pinch each of nutmeg and powdered mixed herbs, salt and pepper.
Method.—Cut the bird down the back, and remove all the bones. Mix the minced partridge, suet, breadcrumbs, parsley, herbs and nutmeg together, season well with salt and pepper, and bind with the raw egg. Flatten the partridge on the board, season the inside with salt and pepper, spread on half the farce, on the top of which arrange slices of egg and strips of bacon. Season well with salt and pepper, spread on the remainder of the farce, draw the two sides together, forming it as much like a roll as possible, and sew securely with strong cotton. Slice the vegetables, and place them in a stewpan with the 2 slices of bacon on the top. Wrap the bird in buttered paper, lay it on the top of the bacon, cover closely, and cook gently for about 1½ hours. When ready to serve, remove the paper and string and cut the roll into slices about ½ an inch in thickness. Arrange the escalopes in 2 close rows on a potato border, and strain the hot sauce over. Variety may be introduced by dishing the escalopes in a circle, and
