This is the method of stewing Sallary, which is an
agreeable Plate of itself.
From the same Lady I had the following Directions for roasted Partridges:
Partridges which are designed for roasting may be larded with fine Bacon
Fat on the Breast, or roasted without larding; but in a Dish of these
Fowls, there should be some of one and some of the other. The Sauce for
them should be of two sorts, one of Gravey in the Dish with them, and the
other of Bread in Saucers on the sides of the Dish. The Gravey is made of
Beef, an Onion, a Bunch of sweet Herbs, some Salt and Pepper, stew'd half
an hour together, in a little more Water than will cover them, then strain
off the Liquor into the Dish.
The Pap-Sauce, or Bread-Sauce, is made of grated Crumb of Bread, boiled
with as much Water as will cover it, a little Butter, an Onion, and some
whole Pepper; this must be kept stirring often, and when it is very thick,
withdraw the Onion, and serve it in a Saucer with your Partridges. These
Sauces may likewise be served with Pheasants, or Quails. These may also be
stew'd, farced, baked, or put in Soups, or used in Fricassees. Thus far the
Lady.
Hares begin now to be in Season, and are well dress'd by the following
Receipt, which I purchased a few Years ago, at a noted Tavern in _London_.
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