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Broiled Breakfast Partridge
Game and Offal

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

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