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PARTRIDGES, BRAISED (a la Reine)

Truss a brace of partridges as if for boiling. Tie thin a slices of fat bacon over them, and fill them with good game forcemeat, in which there are two or three truffles cut into small pieces. Slice a small carrot into a stewpan, with an onion, four or five sticks of celery, two or three sprigs of parsley, and an ounce of fresh butter. Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible, until the partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour, add as much browning as is necessary, and flavour with cayenne, half a dozen drops of the essence of anchovy, and a table-spoonful of sherry. Stir this sauce over a gentle fire until it is on the point of boiling, then pour it over the partridges, already dished upon toast, and serve immediately. Time, about an hour and a half or less, to simmer the partridges. Probable cost of partridges, 3s. per brace. Sufficient for three or four persons.