Partridges Broiled—Colbert Sauce

After the partridges have been well cleaned, split them lengthwise through their backs; cut off the feet and slip the legs under the skin; beat, pare carefully, season with salt and pepper and dip them in melted butter and broil over a slow fire; serve when done either on a Colbert sauce (No. 451) or a hunter's sauce (No. 480) or else a tartar sauce (No. 631).