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PARTRIDGES, BRAISED (a la Bearnaise)

Pluck and draw a brace of partridges, and wipe them carefully inside and out with a damp cloth, cut off the heads, and truss the legs like those of boiled fowls. Put the birds into a stewpan, with two table-spoonfuls of oil and a piece of garlic the size of a pea, and turn them about over a clear fire until they are slightly browned all over, then pour over them two table-spoonfuls of strong stock, one glassful of sherry, and two table-spoonfuls of tomato sauce or conserve, with a little salt, and plenty of pepper. Simmer all gently together until the partridges are done enough, and serve very hot; the sauce should be rather highly seasoned. Time, about ten minutes to simmer the partridges. Probable cost of partridges, 3s. per brace; the price, however, is very variable. Sufficient for three of four persons.