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Chicken, Turkey, Duck, etcOther Birds >  Partridges, Broiled (1904)

 

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BROILED PARTRIDGES (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
 

BROILED PARTRIDGES
 

Open on back; if partridges are not tender, place in a small baking-pan with 1/2 inch hot water, and cover; 15 minutes is long enough if the oven is hot; dredge well with flour; lay on broiling-irons, breast down; make gravy of two tablespoons of flour in 1/2 cup of cold water, with pepper, salt, and butter; stir this into liquid in which birds are parboiled; always serve with toast and bacon, if preferred with this gravy.

Slash birds in breast three times when done; put a little butter in each slash, also pepper and salt; place on toast, then pour liquor from pan over them.
 

This cookbook may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

 

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