TO ROAST PARTRIDGES OR ANY SMALL BIRDS.

Lard them with slips of bacon, put them on a skewer, tie it to the spit at both ends, dredge and baste them, let them roast ten minutes, take the grated crumb of half a loaf of bread, with a piece of butter, the size of a walnut, put it in a stew pan, and shake it over a gentle fire till it is of a light brown, lay it between your birds, and pour over them a little melted butter.