piece of butter, brown gravy or mushroom sauce.
_Mode_.--Pluck, draw, and cut the partridges in half, and wipe the
inside thoroughly with a damp cloth. Season them with salt and cayenne,
broil them over a very clear fire, and dish them on a hot dish; rub a
small piece of butter over each half, and send them to table with brown
gravy or mushroom sauce.
_Time_.--About 1/4 hour. _Average cost_, 1s. 6d. to 2s. a brace.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ from the 1st of September to the beginning of February.
PARTRIDGE PIE.