Home › Game › Roasted Partridges

Roasted Partridges

Clean and truss birds, put on spit or in oven to roast; baste with a little butter and hot water until a gravy is made, then baste with this; use one tea-spoon of butter to each bird. They must not be stuffed, as that destroys flavor. Roast thirty minutes. There is a good deal of confusion regarding the name of these delicious game birds, the quail being called a partridge in many localities. The partridge (ruffed grouse) is a much larger bird than the quail, much shyer, and not often found in large coveys. Both are very delicious and always bring high prices in the markets. - Mrs. Major Mason, Augusta, Ga. *