Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Broiled Breakfast Partridge
Game and Offal
Historic

Small partridge, dressed, grilled rubbed with butter, salt and cayenne (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

BROILED PARTRIDGE (Breakfast dish)
Split a young and well kept partridge and wipe it with a soft clean cloth inside and out, but do not wash it, broil it delicately over a very clear fire, sprinkling it with a little salt and cayenne, rub a bit of fresh butter, over it the moment it is taken from the fire and send it quickly to table with a sauce made of a good slice of butter browned with flour a little water, cayenne, salt, and mushroom catsup poured over it. We give this receipt exactly as we received it from a house where we know it to have been greatly approved by various guests who have partaken of it there




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats