Stewed Partridges or Pigeons
Place two partridges in a small kettle, and dredge with salt, pepper, flour, half teaspoonful of mace, half of cloves, and cover with cold water. Cover tight, and simmer two hours. Thicken with three spoonfuls of flour, and stir in two spoonfuls of catsup; simmer one hour longer, and serve. Grouse and pigeons are stewed in the same manner.