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Partridges, Braised, with Mushrooms

Pick, draw, singe, and truss as for boiling, a brace of young well-kept partridges. Dredge a little flour over them, and brown them equally and lightly in hot butter. Put them side by side into a stewpan, pour to them as much rich brown gravy, seasoned with salt and cayenne, as will half cover them, and let them stew very gently until they are half done. Turn them over, put into the gravy with them two dozen small mushrooms, and simmer again until the birds are done enough. Serve them on a hot dish, with the sauce poured over them. Time, about one hour and a half. Probable cost, 5s. Sufficient for five or six persons.