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Partridge, Grouse, Ptarmigan, and Blackcock

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted about 2 months ago
Not a recipe: No

Ingredients (5)

Partridge ↝ Pheasant, raw, meat and skin [Poultry Products]
Grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
Ptarmigan
Blackcock
pheasants in the above recipe ↝ Pheasant, raw, meat only [Poultry Products]

Instructions (1)

These birds are prepared and served in the same manner as pheasants in the above recipe.

Original Text

Partridge, Grouse, Ptarmigan, and Blackcock.
THESE birds are prepared and served in the same manner as pheasants in the above recipe.

Notes

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