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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 12 days 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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