BROILED PARTRIDGE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 15 min Total: 15 min
Yield: 3.0 – 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

3 partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
salt and cayenne to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown gravy or mushroom sauce ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (2)

Pluck, draw, and cut the partridges in half, and wipe the inside thoroughly with a damp cloth.
Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce.

Original Text

BROILED PARTRIDGE (a Luncheon, Breakfast, or Supper Dish).

1035. INGREDIENTS.—3 partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce.

Mode.—Pluck, draw, and cut the partridges in half, and wipe the inside thoroughly with a damp cloth. Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce.

Time.—About 1/4 hour. Average cost, 1s. 6d. to 2s. a brace.

Sufficient for 3 or 4 persons.

Seasonable from the 1st of September to the beginning of February.

Notes

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