To boil a Partridge, or any other Wild Fowl

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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When your Water boils, put in your Partridge, let it boil ten Minutes, then take it up into a Pewter-plate, and cut it in two, laying the Insides next the Plate, and have ready some Bread-Sauce made thus: Take the Crumb of a Halfpenny Role, or thereabouts, and boil it in Half a Pint of Water, with a Blade of Mice; let it boil two or three Minutes, then pour away most of the Water, and beat it up with a little Piece of nice Butter, a little Salt, and pour it over the Partridge. Clap a Cover over it, and set it over a Chasindish of Coals four or five Minutes, and send it away hot covered close.

Thus you may dress any Sort of Wild Fowl, only boiling it more or less according to the Bigness.

Ducks, take off the Skins before you pour the Bread-Sauce over them; and if you roast them, lay Bread-Sauce under them. It is lighter than Gravy for weak Stomachs.