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Partridge A La Paysanne Recipe

When you have picked and drawn them, truss and put them on a skewer, tie

them to a spit, and lay them to roast. Put a piece of fat bacon on a

toasting fork, and hold it over the birds, that as it melts it may drop

upon them while roasting. After basting them well in this manner, strew

over a few crumbs of bread and a little salt, cut fine some shalots,

with a little gravy, salt and pepper, and the juice of half a lemon. Mix

all these over the fire; thicken them up; pour them into a dish, and lay

your partridges upon them.

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