Boiled Partridges from Modern Cookery for Private Families by Eliza Acton
This is a delicate mode of dressing young and tender birds. Strip off the feathers, clean, and wash them well; cut off the heads, truss the legs like those of boiled fowls, and when ready, drop the...
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Cooking tools:
- Chef's knife
- Butcher's twine
- Pot
- Stove
Ingredients
- cayenne
- lemon-juice
- fresh butter
- celery sauce
- game gravy
- bread sauce
- white mushroom sauce
- water
- salt
- fowls
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