844 | Partridge Broiled à l’Américaine.
—Singe, draw, and wipe neatly three tender partridges; cut them in halves, lay them on a dish, and season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil for seven minutes on each side. Prepare six slices of fried hominy (No. 1035). Arrange them on a hot dish; place the partridges over, and pour a gill of maître d’hôtel butter on top (No. 145). Place six slices of broiled bacon (No. 754) over the birds, and serve.