File
Sources
Sources
Ingredients
35 sources · 17735 recipes
Partridges and Pheasants
The Art of Cookery Made Easy and Refined
·
Mollard, John
·
1802
Source
The Art of Cookery Made Easy and Refined
Status
success
· extracted 11 days ago
Not a recipe
No
Ingredients (4)
Partridges
↝ Pheasant, raw, meat and skin [Poultry Products]
Pheasants
↝ Pheasant, raw, meat only [Poultry Products]
poivrade sauce
↝ Sauce, NFS [Dips, gravies, other sauces]
bread sauce
↝ Sauce, NFS [Dips, gravies, other sauces]
Instructions (2)
Roast the partridges and pheasants plain.
Serve up with poivrade sauce hot, and bread sauce in boats.
Original Text
Partridges and Pheasants. To be roasted plain, and served up with poivrade sauce hot, and bread sauce in boats.
Notes
—