Roast Partridges

Ingredients

• partridges
• butter
• flour
• bread sauce
• brown gravy
• fried bread-crumbs
• cold roasted partridge remains
• salt and cayenne
• mushrooms

Instructions

1. Hang the birds as long as they can be kept without becoming offensive.
2. Pick them carefully, draw them, and singe them.
3. Wipe the insides thoroughly with a clean cloth.
4. Truss them with the head turned under the wing and the legs drawn close together, not crossed.
5. Flour them when first laid to the fire.
6. Baste them plentifully with butter throughout cooking.
7. Roast for 30 to 40 minutes (allow rather less time if the birds are liked underdressed).
8. Serve them with bread sauce and good brown gravy, pouring a little of the gravy over them.
9. Hand fried bread-crumbs round the table separately if desired.