To Roast Partridges, Pheasants, Quail or Grouse
Ingredients
Directions
Carefully remove all shot from the birds.
Wash the birds thoroughly in water with soda.
Rinse the birds again and dry them with a clean cloth.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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