Partridge A La Russe Recipe

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.

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