Name: Partridge Trussed for Roasting
Ingredients: 1 partridge; 3 tablespoons dripping (or melted butter); 1 piece of tape

Partridge Trussed for Roasting

Ingredients

1 partridge
3 tablespoons dripping (or melted butter)
1 piece of tape

Directions

Lay the partridge on its breast.
Take a piece of tape and pass it around the point and the head of the skewer.
Bring both ends up on top of the bacon and tie them firmly to keep the bacon in place.
Melt 3 tablespoons of dripping and pour it over the partridge to prevent it from drying out during cooking.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.