3949 Partridge

Method

Wrap each partridge in a buttered vine leaf then in a thin slice of salt pork fat and roast in a hot oven for 20 minutes or on a spit for 25 minutes.

Place on a Crouton of bread fried in butter and coated with Gratin Forcemeat C, and garnish with half a lemon and a bouquet of watercress.

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