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Partridges, Stewed

Truss a brace of partridges as if for boiling, put them into a stewpan, cover with boiling stock or water, and put with them two onions, two carrots, a bunch of sweet herbs, half a blade of mace, and a little salt and cayenne. Simmer gently until they are tender, then take out a pint of the liquid in which they have been stewed, and make with it some celery, onion, or Soubise sauce. Serve the birds as hot as possible, with the puree poured over them. Time, about thirty minutes to stew the partridges. Probable cost, 4s. Sufficient for five or six persons.