Partridges à-la-Daub

Ingredients

• 6 partridges
• fat bacon
• jelly

Instructions

1. Truss six partridges neatly.
2. Cover them with thin slices of fat bacon taken from the top of a middling; this keeps them white and gives a good flavour. They must be wrapped entirely in it.
3. Roast them, and when done, take off the bacon.
4. Let them get cold, then use jelly as for the pheasants: set the birds breast down on a layer of set savoury jelly in a deep dish, and fill the dish with jelly up to their backs.