Partridge à la Russe.
Pick, draw, and cut into quarters some young partridges, and put them into white wine; set a stewpan with melted bacon over a brisk fire; then put your partridges in, turning them two or three times. Add a glass of brandy; set them over a slow fire, and, when they have stewed some time, put in a few mushrooms cut into slices, with good gravy. Simmer them briskly, and skim the fat off as it rises. When done, put in a piece of butter rolled in flour, and squeeze in the juice of lemon.