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Partridges, Roast, to Carve

The partridge is cut up in the same way as a fowl (see FOWL, ROAST, TO CARVE.) The prime parts of a partridge are the wings, breast, and merry-thought. When the bird is small, the two latter are not often divided. The wing is considered the best, and the tip of it is regarded as the most delicate morsel of the whole. "Partridges," says Dr. Kitchener, "are cleaned and trussed in the same manner as a pheasant; but the ridiculous custom of tucking the legs into each other makes them very troublesome to carve. In connection with the subject of carving, it cannot be too often repeated that more information will be gained by observing those who carve well, and by a little practice, than by any written directions whatever."