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Boiled Partridges

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

Ingredients

Directions

  1. Remove feathers, clean, and wash the partridges well.

  2. Cut off the heads and truss the legs like boiled fowls.

  3. Drop the partridges into a large pan of boiling water.

  4. Add a little coarse sea salt.

  5. Boil for 15 to 18 minutes until ready.

  6. Remove from water, serve quickly with white mushroom sauce, bread sauce, game gravy, or celery sauce.

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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