The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

cask for twelve months. As it works over, fill it up every day. PARTRIDGE BOILED. This species of game is in season in the autumn. If the birds be young, the bill is of a dark colour, and the legs inclined to yellow. When fresh and good, the vent will be firm; but when stale, this part will look greenish. Boiled partridges require to be trussed the same as chickens: from twenty to twenty-five minutes will do them sufficiently. Serve them up with either white or brown mushroom sauce, or with rice stewed in gravy, made pretty thick, and seasoned with pepper and salt. Pour the sauce over them, or serve them up with celery sauce. A boiled pheasant is dressed in the same manner, allowing three quarters of an hour for the cooking. PARTRIDGE PIE. Pick and singe four partridges, cut off the legs at the knee, season with pepper, salt, chopped parsley, thyme, and mushrooms. Lay a veal steak and a slice of ham at the bottom of the dish, put in the partridge, and half a pint of good broth. Lay puff paste on the edge of the dish, and cover with the same; brush it over with egg, and bake it an hour. PARTRIDGE SOUP. Skin two old partridges, and cut them into pieces, with three or four slices of ham, a stick of celery, and three large onions sliced. Fry them all in butter till brown, but take care not to burn them. Then put them into a stewpan, with five pints of boiling water, a few peppercorns, a shank or two of mutton, and a little salt. Stew it gently two hours, strain it through a sieve, and put it again into a stewpan, with some stewed celery and fried bread. When it is near boiling, skim it, pour it into a tureen, and send it up hot. PASTE PUDDINGS. Make a paste of butter and flour, roll it out thin, and spread any kind of jam, or currants over it, with some suet chopped fine. Roll it up together, close the paste at