Partridge à la Polonaise.
Pick and draw a brace of partridges, and put a piece of butter in their bellies; nut them on the spit, and cover them with slices of bacon, and over that with paper, and lay them down to a moderate fire. While roasting, cut same shalots and parsley very small; mix these together, adding slices of ginger with pepper and salt; take a piece of butter, and work them up into a stiff paste. When the birds are nearly done, take them up; gently raise the wings and legs, and under each put a piece of paste; then hold them tight together, and squeeze over them a little orange juice and a good deal of zest from the peel. Serve them up hot with good gravy.