1141. ROAST PARTRIDGES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
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Instructions (4)
  1. Truss the partridges.
  2. Roast the partridges.
  3. Serve the partridges in the same manner as pheasants.
  4. For the sake of variety, both pheasants and partridges are sometimes larded in the same way as sweetbreads, but the practice is not generally liked.
Original Text
1141. ROAST PARTRIDGES. THESE should be trussed, roasted, and served in the same manner as pheasants. Sometimes, for the sake of variety, both pheasants and partridges are larded in the same way as sweetbreads, but the practice is not generally liked.
Notes
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