Boiled Partridges

Wash and truss them and put into boiling water, sprinkle a teaspoon of salt over and simmer them very gently for 1/4 hr., or if the birds are old, 20 minutes. Serve with sliced lemon round the dish, and with white celery sauce, or bread sauce, accompanied by game gravy. - Mrs. C. J. Jeffries, Winnetka, 111.

Roast Partridge

Pick, draw and wash carefully. Truss them, binding thin slices of smoked bacon around them. Roast 15 minutes in a hot oven. About 7 minutes before serving, remove the bacon, salt the partridge lightly, and brown them in an oven. Serve with a gravy. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Select plump birds, pick and clean as you would chickens, washing them out quickly in cold water. To allow them to lie in the water injures their ffavor. Tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water under them. Rub with butter, dredge with flour, and cook for 1/2 an hr. Now remove the cover of the roaster and baste the birds plentifully with melted butter. Replace the cover, cook for 15 minutes longer, uncover, and brown. - Mrs. C. E. Worth, Wheeling, 111.

Partridge, Roasted, Broiled And Boiled

Truss and roast the same as a chicken, basting frequently. It will take about 40 minutes to cook. Serve with bread, or Bechamel sauce. Prepare for broiling, the same as chicken, brush over the inside with oil or melted butter and broil about 25 minutes on the flesh side, then brown on the skin side. The fire needs be moderate and the broiling may be done in the oven, as partridge boiled or served in a fricasee (white) are very good. - Mrs. Frank Mullins, Franklin, 111.