Roast Partridge with Bread Sauce
Take three or four partridges (according to size); pick, singe, draw, and dress
well; cover the breasts with thin bards of fat pork, put on the spit or in the
roasting pan, and roast briskly for about twenty five minutes; untruss, dish up
on toast; add a little gravy to the drippings, pour this over the birds and
serve with a bread sauce.