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PARTRIDGE, BOILED (Invalid Cookery)

Partridges are occasionally boiled for old persons or invalids, and they are delicate and tender served thus. Wash them well, truss them as chickens are trussed for boiling, without the heads. Drop the birds into boiling water, sprinkle a tea-spoonful of salt over them, and let them simmer very gently for a quarter of an hour, or if they are old, twenty minutes. Serve them with sliced lemon round the dish, and with white sauce, celery sauce, or bread sauce, accompanied by game gravy, in a tureen. Probable cost of partridges, 3s. per brace. Sufficient for three or four persons.