Partridge Stewed Recipe

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.

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