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Place one partridge on one serving plate. Lay two pieces of bacon on top, then spoon some of the gravy over the entire thing.  You could also serve the bacon on the side, if desired. If you want each person to be able to add the gravy separately, ladle it into a gravy boat and set it down on the side of the plates. Since partridges are so small, each person would traditionally carve his or her own while eating the bird.  If you are not concerned with presentation, however, you could carve both birds before plating them. There is no set technique for carving a partridge, but typically, you would begin by removing the legs and wings from the body of the bird. Strip the meat off the legs and wings, then from the breast and back of the partridge.
Serve with bacon and gravy. Carve each partridge individually.