Have two young partridges, each of which cut in halves, and lay in a convenient-sized stewpan, into which you have previously poured two or three tablespoonfuls of salad oil, first seasoning them lightly with a little white pepper and salt, and a sprinkle of chopped eschalots ; put a cover upon the stewpan, which place over a moderate fire, until one side of the partridges is browned, when turn them over, proceeding the same until browned on both sides ; then pour off part of the oil, and add half a tablespoon-ful 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, skimming off all the oil which rises to the surface, until the partridges are tender, and the sauce thick enough to adhere to them; season the sauce a little if required, dress the partridges upon a dish, sauce over, and serve.

The remains of partridges may likewise be hashed or served in a plain salmi as directed for pheasants.