Home › Cookery › To Cook Partridges and Pheasants

To Cook Partridges and Pheasants

Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and seasoned with pepper-sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Place on a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds.--Mrs. T.