Partridges, to Roast

Let the birds hang as long as they can po ibly be kept without becoming offensive; pick them carefully, draw and singe them, wipe the insides thoroughly with a clean cloth, tru them with the head turned under the wing and the legs drawn close together, not cro ed. Flour them when first laid to the fire, and baste them plentifully with butter. Serve them with bread sauce and good brown gravy; a little of this last should be poured over them. Time. 30 or 40 minutes. In preparing them for the spit the crop must be removed through a slit cut in the back of neck, the claws clipped close, and the legs held in boiling water for a minute, that they may be skinned more easily. (Eliza Acton.)