Skin
and cut in pieces two large partridges, with three or
four slices of ham, a little celery, and three or four
onions.
Fry
them in butter, till brown, but mind they do not burn.
Afterwards
put them into a stewpan with three quarts of boiling water,
a few pepper-corns, and a little salt.
After
stewing gently for two hours, strain the soup through
a sieve, and put it again into the stewpan, with some
stewed celery and fried bread.
When
near boiling put it into a tureen and serve it up quite
hot.
Another
way:
Take
the breast of four partridges, throw away the fat and
skins, and put them for half an hour into cold water.
Cut
the meat from the remaining parts, and pound it on a marble
mortar.
Add
four pounds of veal cut small, a slice of lean ham, the
above pounded meat, together with the bones, some white
pepper and salt, three table-spoonfuls of crumbs of bread,
a large onion, stuck full of cloves, and some scraped
carrots and celery.
Stew
these in a proper quantity of water till all the goodness
has been drawn from the meat and vegetables.
Then
strain the soup through a sieve, and take off the fat.
Into
this soup put the partridge breasts that have till now
been preserved, and stew them for half an hour, adding
some white pepper, and plenty of pounded mace.
Thicken
with cream and flour, and serve up in a tureen.
