Truss a brace of Partridges for boiling, fill them with good game forcemeat, with two or three truffles cut up in small pieces, and tie thin slices of fat bacon over them. Slice a small carrot into a stewpan with an onion, four or five sticks of celery, two or three sprigs of parsley, and an ounce of fresh butter. Place the Partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible till the Partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour and as much browning as is necessary; flavour with a little cayenne, half a dozen drops of essence of anchovy, and a tablespoonful of sherry. Stir this Sauce over a gentle fire till it is on the point of boiling, then pour it over the Partridges already dished up on toast, and serve instantly.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)