Broiled Partridge

Ingredients

• 1 dipper of cold water
• 1 tablespoon of butter
• 1 dessertspoon of flour
• pepper
• salt
• bits of butter on top of each bird

Method

1. 1

   Wash partridge, put in pan, dredge with flour, add pepper and salt and bits of butter on top of each bird; pour in cold water, cook slowly and baste every few minutes, turning birds occasionally.

2. 2

   Add more hot water if needed; cook until done; add butter and flour well blended; put birds on a hot dish; stir gravy until smooth; then pour on birds and serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 51. The excerpt below is the record exactly as published.

Broiled Partridge. Wash partridge, put in pan, dredge with flour, add pepper and salt and bits of butter on top of each bird ; pour in 1 dipper of cold water, cook slowly and baste every few minutes, turning birds oc- casionally. Add a little more hot water if needed ; cook until done ; add 1 tablespoon of butter and 1 dessertspoon of flour

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