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PARTRIDGES, ROAST (a German recipe)

Truss the partridges in the ordinary way. Place a vine-leaf upon the breast of each, over this lay two or three thin slices of fat bacon, and fasten these on securely with strong twine. Put the birds into a stewpan, just large enough to hold them, with as much butter as will keep them well basted, and when they are browned on one side turn them to the other, until they are equally coloured all over. When they are done enough, pour a cupful of thick cream over them, and sprinkle bread-crumbs, browned in butter, upon them. Time, a quarter of an hour to roast the birds. Probable cost, 3s. per brace. Sufficient for four or five persons.