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Partridge, Broiled




Source of Recipe


United States Regional Cook Book-1947


Recipe Introduction


Ruffed grouse (partridge), prairie chicken, woodcock and sharptail grouse can be prepared similarly.


List of Ingredients




1 partridge
flour
2 T flour
1/2 C cold water
salt
pepper
butter
toast
bacon

Recipe



Open partridge on back. If partridge is not tenser, place in a small baking pan with a half an inch of water and cover. Put in hot oven for 15 minutes.
Roll in flour, lay on broiling irons, breast down.
Make gravy of 2 tablespoon of flour in cold water, with salt, pepper and butter.
Stir in the liquid in which the birds were parboiled.
Serve with toast and bacon with gravy, if preferred, or slash birds in breast 3 times when done. Put a little butter, salt and pepper in each slash, place on toast, then pour liquid from pan over them.