Partridges, grouse and quail are of so fine a flavor that it is little
short of a criminal act to serve them in any way but roasted or
broiled. If they are to be broiled and served on toast, then a
delicious way of preparing the toast is to have the giblets boiled
till they are so tender that they can be pounded to a paste with a
little of the water in which they were boiled, and then, when mixed
with an equal amount of butter, spread over the toast. This giblet
butter may be varied to suit a variety of tastes. A little chopped
parsley may be added, or a squeeze of lemon juice, or both, in which
case a complementary dash of cayenne must be added. The meat of the
partridge is so dry that it is well to serve with it a sauce made of
melted butter, slightly seasoned with onion and a dash of white wine,
or a tartar sauce is really excellent with broiled partridge.