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Two Partridges (Ounces of cooked Rice)

Two ounces of cooked Rice.

One ounce of Butter.

Seasoning. One gill and a half of Glaze.

Yolks of four and whites of two Eggs.

Cook the partridges, remove all the meat from the bones, and pound with the rice, butter, seasoning, and glaze. Pass all through a hair-sieve; then add the yolks of eggs, and lastly the two whites whipped to a stiff froth. Put into a mould.

Bake in a quick oven; serve with a good gravy round made from the game bones.