Broiled Partridge

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Yield: 1.0 partridge
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Partridge

a young and well-kept partridge ↝ Pheasant, raw, meat and skin [Poultry Products]

Seasoning

a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Finishing

a bit of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Sauce

a good slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little water ↝ Water, tap [Tap water]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
mushroom-catsup ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (4)

Split a young and well-kept partridge, and wipe it with a soft clean cloth inside and out, but do not wash it.
Broil it delicately over a very clear fire, sprinkling it with a little salt and cayenne.
Rub a bit of fresh butter over it the moment it is taken from the fire.
Send it quickly to table with a sauce made of a good slice of butter browned with flour, a little water, cayenne, salt, and mushroom-catsup, poured over it.

Original Text

BROILED PARTRIDGE.

(Breakfast Dish.)

“Split a young and well-kept partridge, and wipe it with a soft clean cloth inside and out, but do not wash it; broil it delicately over a very clear fire, sprinkling it with a little salt and cayenne; rub a bit of fresh butter over it the moment it is taken from the fire, and send it quickly to table with a sauce made of a good slice of butter browned with flour, a little water, cayenne, salt, and mushroom-catsup, poured over it.” We give this receipt exactly as we received it from a house where we know it to have been greatly approved by various guests who have partaken of it there.

Notes

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