Mrs Beetons Poultry and Game Revisited
Broiled Partridge
(A Luncheon, Breakfast or Supper Dish)
3 Partridges
Brown Gravy or Mushroom Sauce
Butter
Salt and Cayenne, to taste
Pluck, draw and cut the partridges in half and wipe the inside thoroughly with a damp cloth.
Season with salt and cayenne, grill them under a pre-heated grill.
Place on a hot dish.
Rub a small piece of butter over each half and serve with brown gravy or mushroom sauce.
Time: About 15 minutes.
Sufficient for 3 or 4 persons.
Seasonable from the 1st of September to the beginning of February.
BROILED PARTRIDGE
(a Luncheon, Breakfast, or Supper Dish)
1035. INGREDIENTS - 3 partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce.
Mode - Pluck, draw, and cut the partridges in half, and wipe the inside thoroughly with a damp cloth. Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce.
Time - About 1/4 hour.
Average cost, 1s. 6d. to 2s. a brace.
Sufficient for 3 or 4 persons.
Seasonable from the 1st of September to the beginning of February.
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