Procure three young partridges, pluck and draw them and cut each bird in
halves, cut off each leg below the knuckle, break the part of the leg
above the knuckle, make an incision in the thigh and turn the leg
inside, break the back-bone (in three) the thigh-bone and the joint of
the wing in each, place the six halves in a sauté-pan, in which you have
put eight tablespoonfuls of oil, fry gently till three parts done, then
egg, bread-crumb, and place them on a gridiron over a slow fire, broil
them a good colour, and dress in crown upon your dish, then pour off the
oil from the sauté-pan, add two glasses of port wine, a spoonful of
chopped eschalots and one of chopped mushrooms, pass them over the fire
two minutes, add a pint of brown sauce (No. 1,) ten spoonfuls of
consommé, and a little pepper, salt, and sugar, reduce till rather
thick, finish with the juice of half a lemon, sauce round and serve,
slightly glazing the partridges.