Name: Whole Partridges a L Espagnole
Ingredients: 2-3 young partridges; packthread

Whole Partridges a L Espagnole

Ingredients

2-3 young partridges
packthread

Directions

Empty the partridges carefully, avoiding damage to the skin.
Remove the sinew under the joints of the legs.
Truss the legs up towards the breast.
Use a needle and packthread to sew the right wing stump to the thick joint of the leg, then across the body to the other wing stump, pulling tight and knotting.
Run the needle from the back through the side of the leg, then above the pinion below the breast, perforating the breast-bone, and fasten the packthread.
Shape the birds well for presentation.

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.