Broiled Partridges
From The universal cookery book, 1887
Time: fifteen to twenty minutes.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 32. The excerpt below is the record exactly as published.
BROILED PARTRIDGES. utes, pour over the squirrels in the dish. — Arthur's Home Magazine. {By per.) Broiled Partridges. “Time, fifteen to twenty minutes. Partridges, gravy, butter, pepper, salt, cayenne. “Thoroughly pick and draw the partridges, divide each through the back and breast, and wipe the insides. Season them highly with pepper, salt, and a very little cayenne, and place them over a clear bright fire to broil. When done, rub a piece of fresh butter over them, and serve them up hot with brown gravy
Cook this with the app: pantry check, scaling, and the assistant.