No. 2085
Partridges, Broiled English Style
Perdreaux Grilles a l'Anglaise
Cut two tender partriges in two after they have been drawn and singed; cut off the legs to the height of the knee to slip them under the skin; beat lightly, suppress the surplus of bone, season and bread-crumb them English style, rolling them in oil or melted butter, then in fresh bread-crumbs. Range these half partridges on a broiler, and broil for eighteen minutes over a moderate fire, turning them from one side to the other; serve with a sauce-boat of half-glaze sauce (No. 413) and sliced lemon around.