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Partridges, Mayonnaise Of

Roast a brace of partridges, cut them into neat joints, and put them aside for a few minutes. Boil two eggs for ten minutes, put them into cold water, and when they are cold take out the yolks, put them into a basin, and rub them smooth with the back of a wooden spoon. Add a small quantity each of salt, pepper, and mixed mustard, then very gradually four table-spoonfuls of oil, one table-spoonful of tarragon vinegar, four table-spoonfuls of aspic jelly, or failing this, good stock. If liked, the jelly or stock can be omitted. Put the partridges on a dish, pour the mayonnaise gently over them to cover them, and place a few hearts of freshly cut cabbage lettuce round them. Garnish the dish with hard-boiled eggs cut into quarters lengthwise, and slices of boiled beetroot. Probable cost, 3s. 6d. Sufficient for four or five persons.