Broiled Partridges

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 (6)

young partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
chopped eschalot
chopped parsley ↝ Parsley, raw [Not included in a food category]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the birds' own livers chopped ↝ Goose, liver, raw [Poultry Products]

Instructions (3)

Take some picked and cleaned young partridges, split them in halves, leaving the legs and feet on, but clip off the toes
Press the leg of each half up towards the wing bone, and pass a skewer through the wing bone and breast, and into the leg, so as to make each half bird as near a cutlet shape as possible
Season with black pepper, chopped eschalot and parsley, warm butter, and the birds' own livers chopped

Original Text

Broiled Partridges.
(Perdreaux grillés.)
Take some picked and cleaned young partridges, split them in halves, leaving the legs and feet on, but clip off the toes; press the leg of each half up towards the wing bone, and pass a skewer through the wing bone and breast, and into the leg, so as to make each half bird as near a cutlet shape as possible; then season with black pepper, chopped eschalot and parsley, warm butter, and the birds' own livers chopped

Notes

—