Dress 1 doz. nice partridges; put them in a baking-pan with 1 lb. good butter, a small teacupful vinegar, 1 teaspoonful water, 2 pods red pepper, 1/2 teaspoonful ground black pepper, and salt to suit your taste. Put the pan into the stove, which must be hot enough to cook them at once; 3/4 of an hour is generally sufficient. When the birds are brown all over, which they will be if you have basted them diligently as you turned them, set the pan on the top of the stove, pour in at once 1 quart of fresh sweet cream, adding 1/2 teacupful of grated biscuit crumbs; stir well to keep from burning, and serve in a few minutes on a warm platter.