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Classic
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page 83
over a moderate fire, until one side of the partridges is browned, then turn
them over, proceeding the same until browned on both sides; then pour off part
of the oil, and add half a table-spoonful of flour, which, well mix in, then add
a glass of sherry, half a pint of broth, and twenty small button-mushrooms,
(previously blanched,) let it simmer; skim off all the oil which rises to the
surface, until the partridges are tender, and the sauce thick enough to adhere
to them. Sauce the partridges upon a dish.
JUGGED HARE.
Put about half a pound of butter, with ten ounces of flour, into a stewpan, put
it on the fire, and keep stirring it round until it has a yellow tinge; add a
pound of bacon, cut in pieces, stir it a little longer on the fire. Cut up the
hare, put it in, and stir it until it gets firm, add four glasses of port wine,
and sufficient water to cover it; season, and add four cloves, and, when half
done, about fifty button onions, or ten large ones, in slices, a table-spoonful
of brown sugar; let it simmer until it is well done, and the sauce rather thick;
sauce it over and serve it. If an old one, it will take about four hours.
FORCE-MEAT BALLS, FOR MOCK TURTLE OR TURTLE.
Pound some veal in a marble mortar, rub it through a sieve, with as much of the
udder as you have veal, or about a third the quantity of butter; put some
bread-crumbs into a stewpan, moisten
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