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Broiled Partridge

Cut necks and feet off two fat, tender partridges. Split open through back, remove spinal bones, draw, envelop in coarse towel and neatly flatten with a cleaver. Mix on a plate a tablespoon oil, teaspoon salt, half teaspoon pepper, and repeatedly turn birds in seasoning, arrange on a double broiler, broil for ten minutes on each side, remove and dress on hot dish. Mix on a plate a half ounce butter, a tablespoon Worcestershire sauce, teaspoon French mustard and the juice of quarter of a sound lemon, spread over partridge and serve with the grilled apples.