Partridge, Roast
INGREDIENTS. -Partridges; butter.
Choose young birds, with dark-coloured bills and yellowish legs, and let them hang a few days, or there will be no flavour to the flesh, nor will it be tender. The time they should be kept entirely depends on the taste of those for whom they are intended, as what some persons would consider delicious would be to others disgusting and offensive. Pluck, draw and wipe the partridge inside and out, cut off the head, leaving enough skin to skewer back; ROAST PARTRIDGE. bring the legs close to the breast, between it and the side bones, and pass a skewer through the pinions and the thick part of the thighs. When the bird is firmly and plumply trussed, roast it before a nice bright fire; keep it well basted, and, a few minutes before serving, flour and froth it well. Dish it, and serve with gravy and bread sa sauce, and send to table hot hot and quickly. A little of the gravy should be poured over the bird.
TIME.-25 to 35 minutes. ridges, and serve.
TIME.-2 hours..
SEASONABLE from September to February.
Note. The meat of the partridges may be pounded with the crumb of a French roll, and worked with the soup through a sieve.