Recipe: French Stuffed Partridge

Clean, singe and draw young partridges. Season and stuff each bird with chopped Oysters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon; add a little hot water and bake in a hot oven until done. Serve with toast.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)