No. 1039 Perdreaux à la Downshire.
Partridges being smaller birds are mostly used for cold entrées, but four will make an excellent flanc; draw them and extract the breast-bone, have ready one pound of forcemeat of game (No. 123), with which mix six truffles cut in fillets, and thirty pieces of fat bacon the size and shape of dice; stuff the birds, sew them up, and place them in a stewpan with three onions in slices, a head of celery, and a bunch of parsley, thyme, and bay-leaves, nearly cover them with stock, simmer over a slow fire nearly an hour, leave them to get cold in the stock, drain them on a cloth, and dress on your dish in the form of a cross, with the heart of a nice cos lettuice in the centre; pass and clarify the stock they were cooked in, adding a little isinglass, reduce to demi-glace, and when nearly cold pour it over, but do not serve till quite cold, garnish round with some nice fresh water-cresses.