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Partridge Salad

Roast partridges, and let them get cold; or cut and trim the remains of cold partridges into convenient-sized pieces. Put these into a dish or bowl, then sprinkle over them a little salt and cayenne, with a table-spoonful of minced parsley and a table-spoonful of mixed herbs, composed of equal portions of tarragon, chervil, and chives. Add a table-spoonful of good veal stock, three dessert-spoonfuls of tarragon vinegar, and a quarter of a pint of salad-oil. Let the partridges lie in this marinade for two hours. Wash and dry thoroughly three fresh lettuces, shred them finely, and lay them on a dish. Drain the pieces of partridge, and put them on the lettuce, ornament the dish with dried capers, parsley, gherkins, hard-boiled eggs, anchovies, aspic jelly, or anything else that is preferred, and just before the salad is sent to table pour the seasoned mixture, in which the pieces were soaked, over it. Time to roast the partridges, about half an hour. Probable cost of partridges, 3s. per brace.