PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish).
Ingredients.—3 partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce. Mode.—Pluck, draw, and cut the partridges in half, and wipe the inside thoroughly with a damp cloth. Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce. Time.—About ¼ hour. Average cost, 1s. 6d. to 2s. a brace. Sufficient for 3 or four persons. Seasonable from the 1st of September to the beginning of February.