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Boiled Partridges With Cream Sauce

Pluck, singe and draw six birds without breaking the entrails, wipe them with a wet towel and put them in a pan with sufficient boiling water to cover; add one tablespoonful of salt and boil them slowly for fifteen minutes. Meanwhile put one-half pint of thick cream into a saucepan set in a pan of boiling water, add to it one tablespoonful of butter and one-fourth saltspoonful of white pepper, and stir one way till the butter is melted, then leave the sauce where it will keep hot. When the partridges are done put them on a hot dish, dry them with a soft cloth, pour the cream sauce over, and serve them hot, garnished with sprigs of parsley.