Half roast the partridges, cut them up neatly, take off the skin; put the trimmings in a stewpan, with a bit of butter and a tablespoonful of flour; stir the whole over the fire; then add a glass of white wine and a little gravy or stock, some shalots; chopped parsley, thyme, bay-leaf, pepper, salt; let it boil fast for half an hour; strain, skim, add the juice of a lemon, and make the joints of the partridge hot in the sauce.

Or:- Roast the partridges, leaving them underdone. When cold, cut them into pieces, taking off the skin. Put three spoonfuls of oil in to a saucepan, a glass of claret, salt, pepper, a shalot, and the juice of a lemon. Toss the partridges in this sauce until they are sufficiently done to send to table.

Or:- Cut up and place on a dish the breasts, wings, and legs of any roasted game you may have left; cover it with another dish, or tin cover, and set it over a pan of boiling water to keep warm. Then pound the small bones of the carcase, with the inside, in a mortar, and put them into a saucepan with a little gravy thickened with some flour rolled in butter, a wine-glass of port wine, a spoonful of ketchup, a very small piece of shalot chopped fine, cayenne pepper, and salt. When it has been boiled for half an hour, strain it through a sieve, to form it into a perfect puree, and pour it over the game in your dish; garnish with forcemeat-balls, and slices of lemon cut thin.