If these birds--partridges, grouse, and quail--are to be roasted, the
garnishing in either case must consist of seasoned watercress. With
the partridge is served a bread sauce, but it's a custom as old as the
hills, and for that very reason I have tried many experiments to find
a sauce more to my liking. I have found it, and this is the way I
prepare it: half a pint of clear stock, preferably white, seasoned
with onion juice, a bunch of parsley, a bay-leaf, and four cloves,
strained through a napkin before using. The birds will be much better
if an ounce of butter is placed inside of them before cooking, and if
they are occasionally basted with melted butter during the process of
roasting.