No. 967 Partridges
Make a very nice roast, truss them in the same manner as directed for grouse, obtain them young if possible, the old ones although not the best for stewing eat much better dressed that way; four will be sufficient for a roast, put them upon the spit, and when the first course goes to table place them before a sharp fire fifteen minutes, or according to the size, and serve with a gill of clear gravy upon the dish and bread sauce in a boat; you may also lard or bard them with fat bacon, or lard two and bard two, allowing them a little longer to roast, it will give them a very nice appearance.