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Partridges
Partridges may be split and broiled or stuffed and roasted. Serve with giblet sauce to which a little currant jelly has been added.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Poultry and Game › Partridges
Partridges may be split and broiled or stuffed and roasted. Serve with giblet sauce to which a little currant jelly has been added.