This section of the book is from the "Household Companion: The Model CookBook" book
Partridges, split in the back, and broiled over a bright fire, with a dressing of salt, pepper and butter, make an excellent dish. Care must be taken not to cook them too fast, or the same difficulty above mentioned, of browning the outside before the flesh is warmed through, will result. The fire should not be too hot, nor the gridiron rest too near it. In all cases game should be served on hot dishes.