Roast Partridge, Bread Sauce

Ingredients

• 3 or 4 partridges
• thin slices of fat pork
• gravy (from drippings)
• toast (for serving)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare the partridges by picking, singeing, drawing, and dressing them well.

2. Cover the breast of each partridge with thin slices of fat pork.

3. Place the partridges on a spit or in a roasting pan.

4. Roast briskly at 400°F (200°C) for about 25 minutes.

5. Untruss the partridges and serve them on toast.

6. Add a little gravy made from the drippings over the birds before serving.