"The benevolence of wrapping the partridge in a vine leaf brings out its quality, just as the barrel of Diogenes brought forth the qualities of the great thinker."
Des Essarts, French actor (1740-1793)
“When partridges are served to ladies only, or in parties where they are present, it is now customary to take off the heads....For gentlemen's dinners the heads may be left on or not at choice.”
Eliza Acton, ‘Modern Cookery for Private Families’ (1845)
"Gourmets! serve the bird [partridges] roasted, with pink feet, a strip of bacon to cover its modesty, the breast sprinkled with lemon drops."
“About the only birds in New England worth cooking, are the pigeon and partridge....Any one who kills a robin to eat, ought to have it hung round his neck as the albatross was around the 'Ancient Mariner.'”
Sarah Josepha Hale, 'The Good Housekeeper' (1839)
“....it is possible to exaggerate and to be duped by gastronomic nincompoops who write of gourmets with a sense of taste so refined that they can tell whether a fish was caught under or between the bridges, and distinguish by its superior flavor the thigh on which the partridge leans while asleep.”
Angelo Pellegrini, 'The Unprejudiced Palate' (1948)
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