Wipe the inside of the Partridges with a damp cloth. Cut off the heads, and truss the legs like boiled FOWLS. Put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea, and shake them over a clear fire till slightly browned all over. Then pour over them two tablespoonfuls of strong stock, one glassful of sherry, and two tablespoonfuls of preserved tomatoes, with a little salt and plenty of pepper. Simmer all gently together until the Partridges are done enough, and serve very hot. The Sauce should be highly seasoned.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)