Remove all the bones from the birds except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweetbread, mushrooms, truffles, and cockscombs which have been boiled; sew up the birds to their original shape, hold them over hot coals till the breasts are quite firm, and cover them with buttered paper. Line a stewpan with a slice of HAM, two or three onions, carrots, a bouquet garni, a little scraped bacon, the partridge bones which have been pounded, salt, and pepper; moisten with stock. As soon as the vegetables get soft, add the Partridges, and simmer over a slow fire. When done, dish up the birds, pass the Sauce[Pg 36] through a tammy, skim off the fat, reduce, and add a few truffles or slices of mushrooms, and pour over the Partridges.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)