Partridge, to boil.
Cover them with water, and fifteen minutes will boil them. Sauce—celery, liver, mushroom, or onion sauces.
Partridge, to roast.
Half an hour will be sufficient; and for sauce, gravy and bread sauce.
Partridge à la Paysanne.
When you have picked and drawn them, truss and put them on a skewer, tie them to a spit, and lay them to roast. Put a piece of fat bacon on a toasting fork, and hold it over the birds, that as it melts it may drop upon them while roasting. After basting them well in this manner, strew over a few crumbs of bread and a little salt, cut fine some shalots, with a little gravy, salt and pepper, and the juice of half a lemon. Mix all these over the fire; thicken them up; pour them into a dish, and lay your partridges upon them.