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Partridges

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Partridges

Ingredients

Directions

  1. Remove the skewers from the partridge before serving.

  2. Cut the partridge into pieces like a fowl.

  3. Remove the wings, and serve the prime parts: wings, breast, and merrythought.

  4. Season with coarse sea salt and pepper to taste.

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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