Partridges
Prepare partridges as you would chickens, but leave the feet on, scalding them and drawing off their skin skewer up the feet, crossed over the vent, larder the breast with boiled fat ham, roast over a moderate fire forty minutes, and baste with butter before you take them up. Make a gravy from half a pint of stock (white) and one spoonful of flour and two of butter, braided together, or serve with bread sauce. Garnish with slices of lemon.