teaspoonful of minced parsley (when obtainable, a few mushrooms), 3/4
lb. of veal cutlet, a slice of ham, 1/2 pint of stock, puff paste.
_Mode_.--Line a pie-dish with a veal cutlet; over that place a slice of
ham and a seasoning of pepper and salt. Pluck, draw, and wipe the
partridges; cut off the legs at the first joint, and season them inside
with pepper, salt, minced parsley, and a small piece of butter; place
them in the dish, and pour over the stock; line the edges of the dish
with puff paste, cover with the same, brush it over with the yolk of an
egg, and bake for 3/4 to 1 hour.
_Time_.--3/4 to 1 hour. _Average cost_, 1s. 6d. to 2s. a brace.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from the 1st of September to the beginning of February.
Note.--Should the partridges be very large, split them in half; they
will then lie in the dish more compactly. When at hand, a few mushrooms
should always be added.
POTTED PARTRIDGE.