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Broiled Partridge (French Receipt)
From Modern cookery, in all its branches, 1884
Serves 2
Ensure even coverage with butter and crumbs for best appearance.
Presented as published in 1884. 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
Nutrition per serving
1002Calories
4 gProtein
0 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories1002 kcal
Protein4.2 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat109 g
Saturated Fat65 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat4.5 g
Cholesterol334 mg
Sodium1186 mg
Potassium52 mg
Calcium4 mg
Iron0.3 mg
Magnesium4.1 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate1.6 mcg
Choline11 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 268. The excerpt below is the record exactly as published.
a young and well-kept partridge, and wipe it with a soft clean cloth inside and out, but do not wash it ; broil it delicately over a very clear fire, sprinkling it with a little salt and cayenne ; rub a bit of fresh butter over it the moment it is taken from the fire, and send it quickly to table with a sauce made of a good slice of butter browned with flour, a little water, cayenne, salt, and mushroom- catsup, poured over it.” We give this receipt exactly as we received it from a house where we know it to have been greatly approved by various guests who have partaken of it there. BROILED PARTRIDGE. ( French Receipt .) After having prepared the bird with great nicety, divided, and flattened it, season it with salt, and pepper, or cayenne, dip it into clarified butter, and then into very fine bread-crumbs
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