Partridges, Broiled (Another Way)

Ingredients

• a brace of partridges
• sprinkle over them a little salt
• sprinkle over them a little cayenne
• dip them twice into clarified butter
• dip them twice into very fine bread-crumbs

Method

1. 1

   Prepare the partridges as in the last recipe, then dip them twice into clarified butter and very fine bread-crumbs, ensuring they are entirely covered.

2. 2

   Place them on a gridiron over a clear fire, and broil gently.

3. 3

   Serve on a hot dish with brown sauce or mushroom sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1095. The excerpt below is the record exactly as published.

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.