Broiled Partridge from Modern Cookery for Private Families by Eliza Acton
After having prepared the bird with great nicety, divided, and flattened it, season it with salt, and pepper, or cayenne, dip it into clarified butter, and then into very fine bread-crumbs, and tak...
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Dish
Ingredients
- salt
- pepper
- cayenne
- clarified butter
- espagnole
- bread-crumbs
- butter
- crumbs
- brown mushroom sauce
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