The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Broiled Breakfast Partridge

Meats - Game

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

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018