Partridges Larded and Roasted with Gravy and Water-Cresses

Prepare and truss the partridges for roasting as explained in No. 179; dip the breasts into boiling water to stiffen the skin, and lard with small lardons (No. 3, Fig. 52). Lay them on the spit to roast, salt over and untruss a few moments before serving; glaze and dress on a canape and surround with water-cress, serving at the same time a sauce-boatful of partridge fumet (No. 397) or clear gravy (No. 404). They can be barded instead of larded by covering their breasts with a thin slice of fat pork, tying it on with three rounds of string; roast and dress the same as the others. An ounce of good butter may be placed inside of each bird before cooking.