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Partridges, Broiled
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1094. The excerpt below is the record exactly as published.
Partridges, Broiled.— Prepare the part- ridges as if for roasting ; cut off their heads, split them entirely up the back, and flatten the breastbones a little. Wipe them thoroughly inside and out with a damp cloth, 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
Cook this with the app: pantry check, scaling, and the assistant.