Potted Partridge from The Complete Book of Home Preserving by Mary Norwak
Season the birds inside and out with salt and pepper. Put a lump of the butter in each bird, and put the birds in a casserole. Add the stock and remaining butter. Cover with two sheets of foil and ...
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Ingredients
- Salt
- pepper
- 2 partridges
- 8 oz/225 g butter
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