Recipe or source entry
Roast Partridges
These should be trussed, roasted, and served in the same manner as pheasants. Sometimes, for the sake of variety, both pheasants and partridges are larded in the same way as sweetbreads, but the practice is not generally liked.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter15/roast-partridges.html- Legacy revision
8531e8373e9b- Source checksum
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3da300e535fe6a571e4faeea626a82d9df1196b69b939d8e8c32ffae1f7312ad
Cite this page
Roast Partridges. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter15/roast-partridges.html