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in four, and two or three slices of cold ham, or bacon, and a little water. Let them stew gently till brown. Then add a quart of green peas, and a bunch of mint, with another piece of butter, and a little warm water or milk. Let them stew slowly, and when they are quite done, stir in some more butter. Serve up the pigeons with the peas under them.

Lard the partridges, and put in the inside of each a laurel leaf, and an orange cut in pieces. If you omit the laurel leaf, do not peel the orange, but put in the pieces with the rind on them. These must be taken out before the partridges are sent to table. Be careful not to roast them too much.

Having trussed the partridges, put them into a stew-pan with a large piece of butter rolled in flour; a quarter of a pound of bacon or ham cut into dice; a bunch of sweet-herbs, and a little warm water. Put into another stew-pan a fine Savoy cabbage, with a pint of the dripping of beef or pork. Let it stew slowly till nearly done. Then take out the cabbage and drain it, and put it into the stew-pan to cook with the partridges for half an hour. Lay the cabbage under the partridges when you send them to table.

Take three pair of large partridges and truss them as you do fowls. Rub them all over with a mixture of pepper, salt, powdered mace and pow-