Roast partridges
Select plump birds, pick and clean as you would chickens, washing them out quickly in cold water. To allow them to lie in the water injures their flavor. Tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water under them. Rub with butter, dredge with flour and cook for half an hour. Now remove the cover of the roaster and baste the birds plentifully with melted butter. Replace the cover, cook for fifteen minutes longer, uncover and brown.