Broiled Partridges from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some picked and cleaned young partridges, split them in halves, leaving the legs and feet on, but clip off the toes; press the leg of each half up towards the wing bone, and pass a skewer thro...
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Cooking tools:
- Chef's knife
- Kitchen shears
- Cutting board
- Skewer
- Oven
Ingredients
- eschalot
- parsley
- breast
- black pepper
- warm butter
- fried potatoes
- browned breadcrumbs
- young partridges
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