BROILED PARTRIDGE (a Luncheon, Breakfast, or Supper Dish)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3 partridges
- salt and cayenne to taste
- a small piece of butter
- brown gravy or mushroom sauce
Instructions
- 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.