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Roast Partridge Sur Canapes

Singe, cut off the heads and feet, draw and wipe two fine, young fat partridges. Truss them neatly, cover the breasts with a layer of thin lard, nicely tied around. Lay them in a roasting pan; pour in three tablespoons cold water and roast them in the hot oven for thirty minutes, basting the birds occasionally with their own gravy. Remove from the oven, suppress the lard, untruss, dress on a hot dish over two bread canapes. Decorate the dish with a little watercress. Strain the gravy into a saucebowl and serve separately, also serving a little bread sauce separately.