Broiled Partridges

Ingredients

• a brace of partridges
• season with salt
• season with cayenne
• rub them quickly over with butter

Method

1. 1

   Wipe the partridges thoroughly inside and out with a damp cloth, season with salt and cayenne, and broil over a gentle fire.

2. 2

   As soon as they are done, rub them quickly over with butter, and serve on a hot dish with brown gravy or mushroom sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1094. The excerpt below is the record exactly as published.

season with salt and cayenne, and broil over a gentle fire. As soon as they arc done enougb rub them quickly over with butter, and send them to table on a hot dish, with brown gravy or mushroom sauce in a tureen. Time, fifteen nainutes to broil the partridges. Probable cost PAB PAR of partridges, 3s. per brace. Sufficient for four persons. Partridges, Broiled (another way).— Prepare the partridges as in the last recipe, sprinkle over them a little salt and cayenne, then dip them twice into clarified butter and very fine bread-crumbs, taking great care that the birds are entirely covered. Place them on a gridiron over a clear fire, and broil them gently. Send them to table on a hot dish, with brown sauce or mushroom sauce in a tureen. Time to broil the partridges, a quarter of an hour. Probable cost, Ss. per brace. Suffi- cient for iover persons. Partridges, Chartreuse of.— Boil some carrots and turnips separately, and cut them into pieces two inches long and three-quarters of an inch in diameter. Braise two small sum- mer cabbages, or a savoy, drain them well, and stir them over the fire until they are quite dry ; then roU them on a cloth, and cut them into pieces about two inches long and an inch thick. Eoast a brace of partridges

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