Partridge stewed.
Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub the inside with pepper and salt. Half roast them; then stew them with rich gravy and a little Madeira, a piece of lemon-peel, an onion, savory, and spice, if necessary, for about half an hour. Take out the lemon-peel and onion, and thicken with a little flour; garnish with hard yolks of eggs; add artichoke bottoms boiled and quartered.