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Classic
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page 46
a spoon, but shake it well till the butter is melted; then put in your crumbs;
shake your sauce-pan well; take your birds up, and pour your sauce over them.
To boil Pheasants.
Let them be dressed in a good deal of water; if large three quarters of an hour
will do them: if small, half an hour. For sauce, use stewed celery, thickened
with cream, and a piece of butter rolled in flour, a little salt, grated nutmeg,
and a spoonful of white wine; pour the sauce over them; and garnish with orange
cut in quarters.
To boil Partridges.
Boil them quick and in a good deal of water; a quarter of an hour will do them.
For Sauce. Parboil the livers, and scald some parsley: Chop these fine, and put
them into some melted butter; squeeze in a little lemon, give it a boil up, and
pour it over the birds. Garnish with lemon.
But this is a more elegant sauce:
Take a few mushrooms, fresh peeled, and wash them clean, put them in a sauce-pan
with a little salt, set them over a quick fire, let them boil up, and put in a
quarter of a pint of cream, and a little nutmeg; shake them together with a very
little piece of butter rolled in flour, give it two or three shakes over the
fire, (three or four minutes will do) then pour it over the birds.
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