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Broiled Breakfast Partridge

Meats - Game
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




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