Required : A brace of partridges.

A little butter or dripping.

Two slices of fat bacon.

A teaspoonful of chopped parsley and shallot.

Cayenne.

Two slices of buttered toast. For the stuffing '.

The livers of the birds.

One teaspoonful of chopped capers.

One small shallot chopped.

One teaspoonful of chopped parsley.

A quarter of a pound of raw bacon.

Two ounces of stale bread.

Three tablespoonfuls of warmed milk.

One egg.

Salt and pepper. {Sufficient for six.)

Prepare the birds for roasting, fill them with the stuffing through the neck and secure with a skewer. Next brush the birds over with the melted butter or dripping. Tie the slices of bacon over the breasts of the birds, and roast before a brisk fire for about fifteen minutes, basting them well.

Make the buttered toast, and sprinkle on it the parsley, shallot, and a little cayenne. Place the birds on this toast on a hot dish, and garnish with little balls of stuffing and potato croquettes. Serve with Chasseur sauce.

To Make the Stuffing. - Put the livers of the birds into a saucepan with boiling water, and boil them for five minutes. Chop them finely, and mix with the capers, shallot, and parsley. Chop the bacon, and then rub it through a wire sieve. Put the stale bread into a basin with the milk, let it soak till soft, and beat it with a fork. Add it and the bacon to the other ingredients. Well beat one egg, and stir it carefully in.

Roll any stuffing that is over into tiny balls ; then egg, crumb, and fry them a golden brown, and use to garnish the dish.

Cost, 4s. 6d.