gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Partridge
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Can be served with watercresses, lettuce, cucumbers, or Saratoga potatoes.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 197. The excerpt below is the record exactly as published.
BROILED PARTRIDGE. Pluck a pair of partridges, singe them, and wipe them with a wet towel ; split them down the back, breaking the merry- thought or wish-bone to make the breasts lie flat ; rub them all over with cold butter, lay them between the bars of a double wire gridiron, and quickly broil them brown over a hot fire ; serve them with currant-jelly, after lightly sea- soning them with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.