Broiled Partridge

Ingredients

• two fat partridges
• a tablespoon of oil
• a teaspoon of salt
• a half teaspoon of pepper
• a half ounce of butter
• a tablespoonful of Worcestershire sauce
• a teaspoon of French mustard
• the juice of a quarter of lemon

Method

1. 1

   Prepare partridges by cutting neck and feet, splitting open, and flattening.

2. 2

   Mix oil, salt, and pepper, and marinate partridges.

3. 3

   Broil for 10 minutes on each side.

4. 4

   Mix butter, Worcestershire sauce, mustard, and lemon juice, and spread over partridges.

As published

This recipe was extracted from Kirmess cook book (1907), page 81. The excerpt below is the record exactly as published.

BROILED PARTRIDGE. Mrs. Howard Bumstead. Cut neck and feet off two fat partridges. Split open through back, remove spinal bones, envelope' in coarse towel and flatten. Mix on a plate a tablespoon of oil, a teaspoon of salt and a half teaspoon of pepper, and turn repeatedly in seasoning; broil for ten minutes on each side, on a double broiler. Mix a half ounce of butter, a tablespoonful of Wor- cestershire sauce, teaspoon of French mustard and the juice of a quarter of lemon

Cook this with the app: pantry check, scaling, and the assistant.