Perdreauz Al Espagnole, or Whole Partridges aU Espagnole

Ingredients

• 2-3 young partridges
• packthread (butcher's twine)

Directions

1. Empty the partridges carefully, avoiding damage to the skin.

2. Remove the sinews from under the leg joints.

3. Truss the legs up towards the breast.

4. Use the packthread to sew the right wing stump to the leg joint, then across the body to the left wing stump, pulling tight and knotting.

5. Run the needle from the back through the side beneath the leg, then above the pinion below the breast, perforating the breastbone. Exit the needle parallel to the entry point.