Partridge Cutlets

Ingredients

• half a dozen plump birds
• Season with salt
• and pepper
• set in a hot oven for six or eight minutes
• serve with brown sauce
• and currant jelly

Method

1. 1

   Take half a dozen plump birds, split down the back, and take out the breastbone; cut off the wings, divide each bird in two, trim off the edges, and shape like a cutlet.

2. 2

   Season with salt and pepper, drop in a frying-pan of hot butter for two minutes, take up, put in a baking-pan, and set in a hot oven for six or eight minutes.

3. 3

   Let cool, dip each cutlet in melted aspic-jelly, and set on ice.

4. 4

   Roll first in grated cracker, and dip in beaten egg, then in the cracker again; fry in butter until brown and crisp.

5. 5

   Take up on a heated dish and serve with brown sauce and currant jelly.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 208. The excerpt below is the record exactly as published.

Partridge Cutlets GAME Pigeons, Vol-au-vent of with a damp cloth, season with salt and pepper, and broil over a gentle fire. As soon as they are done enough 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 minutes to broil the partridges. Partridge Cutlets. — Take half a dozen plump birds, split down the back, and take out the breastbone ; cut off the wings, divide each bird in two, trim off the edges, and shape like a cutlet. Season with salt and pepper, drop in a frying-pan of hot butter for two minutes, take up, put in a baking-pan, and set in a hot oven for six or eight minutes. Let cool, dip each cutlet in melted aspic- jelly, and set on ice. Roll first in grated cracker, and dip in beaten egg, then in the cracker again ; fry in butter until brown and crisp. Take up on a heated dish and serve with brown sauce and currant - jell

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