Truss six partridges neatly, cover them with thin slices of fat bacon taken from the top of a middling; this keeps them white, and gives a good flavour; they must be wrapped entirely in it—­roast them, and when done, take off the bacon; let them get cold, and use jelly as for the pheasants.

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Chickens A-la-daub.

Roast two half grown chickens, cut off the legs and wings, pull the breast from each side entire, take the skin from all the pieces, lay it in the dish, and cover it with jelly.

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To make savoury jelly.

Put eight or ten pounds of coarse lean beef, or the same quantity of the inferior parts of the fore quarter of veal, into a pot with two gallons of water, a pound of lean salt pork, three large onions chopped, three carrots, a large handful of parsley, and any sweet herb that you choose, with pepper and salt; boil it very gently till reduced to two quarts; strain it through a sieve—­next day, take off the fat, turn out the jelly, and separate it from the dregs at the bottom; put it on the fire with half a pint of white wine, a large spoonful of lemon pickle, and the whites and shells of four eggs beaten:  when it boils clear on one side, run it through the jelly bag.

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Turkey A-la-daub.

Bone a small turkey, put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with well seasoned forcemeat, sew it up and boil it—­cover it with jelly.

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Salmagundi.

Turn a bowl on the dish, and put on it in regular rings, beginning at the bottom, the following ingredients, all minced:—­anchovies with the bones taken out, the white meat of fowls without the skin, hard boiled eggs, the yelks and whites chopped separately, parsley, the lean of old ham scraped, the inner stalks of celery; put a row of capers round the bottom of the bowl, and dispose the others in a fanciful manner; put a little pyramid of butter on the top, and have a small glass with egg mixed as for sallad, to eat with the salmagundi.

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An excellent relish after dinner.

Put some soup or gravy from any of the dishes on the table, into the stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; let it be very highly seasoned; broil the legs, liver, and gizzard of a turkey, the kidney of veal, or any thing you fancy; cut it up in small pieces:  when broiled, put it in the gravy, and stew it at table.

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To stew perch.

Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when they are all in, take as much water as will be sufficient to fill the pan less than half full; add a gill of wine, one of catsup, a little lemon pickle and spice; cover the pan, and let it stew gently till done; take out the fish without breaking, put them in a deep dish, pour the gravy on, and neatly turn them out.