Stewed Partridges, Celery Sauce

Truss and boil the partridges in some stock or water, seasoned with the usual complement of carrot, onion, &c, a little pepper and salt; use their liquor to prepare some celery sauce, No. 119; and when about to send to table, make the partridges hot in a little of their liquor reserved for the purpose; dish them up with the puree of celery poured over them, and garnished round with potato croquets.

Note.—Stewed pheasants, grouse, or rabbits may also be served as indicated above; and Soubise or onion sauce would be equally suitable for the purpose.