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Salmis of Partridges

Truss three perfectly fresh partridges as for roasting, put them in a saute pan with a little butter, and brown them over a brisk fire. Leave them till half cold, then cut the wings and legs off and separate the breasts; pare and trim each piece. Put the carcasses, trimmings, and some fat bacon in a stewpan, and with them prepare a little rich gravy. Fry the livers in butter, then put them in a mortar and pound them, add them to some brown sauce, stir it over the fire till hot, then skim and pass it through a fine hair-sieve. Put it again in the saucepan, strain the gravy in, turn the legs of the partridges in, and warm them. Arrange the legs on a hot dish, put the wings on them, and the breasts at the top. Put some croutons of fried bread, mushrooms, and truffles round the dish, pour the sauce into a sauceboat, and serve. Partridge Sauted, Hunter's Style Singe, draw and wipe two fine, tender partridges, cut them into twelve pieces, place them in a sautepan with one ounce of butter, add a little salt and pepper, and brown well for three minutes on each side; add a finely-chopped shallot, one-half wineglassful of Madeira wine, one-half pint of Spanish sauce, and twelve whole mushrooms. Cook for fifteen minutes longer, then serve with six croutons of bread round the dish for garnish.