Partridge à la "Uncle John"

"Uncle John," Chef for Mr. Le Garee, of South Carolina

Take six or eight partridges, or small quails, brown them in a small pan with lard and a light sprinkling of flour. Add three tablespoonfuls of raw tomatoes, half a cupful of meat juice, onion, salt and pepper. Let them simmer an hour, covered. Baste them from time to time with the gravy. Serve with hot rice.

From page 28 of the 1904 edition.

Original page from the book