Boiled Partridges

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Strip off the feathers, clean, and wash them well.
  2. Cut off the heads.
  3. Truss the legs like those of boiled fowls.
  4. Drop them into a large pan of boiling water.
  5. Throw a little salt on them.
  6. In fifteen, or at the utmost in eighteen minutes they will be ready to serve.
  7. Lift them out, dish them quickly, and send them to table with white mushroom sauce, with bread sauce and game gravy (see preceding receipt), or with celery sauce.
  8. Our own mode of having them served is usually with a slice of fresh butter, about a tablespoonful of lemon-juice, and a good sprinkling of cayenne placed in a very hot dish, under them.
Original Text
BOILED PARTRIDGES. This is a delicate mode of dressing young and tender birds. Strip off the feathers, clean, and wash them well; cut off the heads, truss the legs like those of boiled fowls, and when ready, drop them into a large pan of boiling water; throw a little salt on them, and in fifteen, or at the utmost in eighteen minutes they will be ready to serve. Lift them out, dish them quickly, and send them to table with white mushroom sauce, with bread sauce and game gravy (see preceding receipt), or with celery sauce. Our own mode of having them served is usually with a slice of fresh butter, about a tablespoonful of lemon-juice, and a good sprinkling of cayenne placed in a very hot dish, under them. 15 to 18 minutes.
Notes
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