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Hannah Glasse

To roast Partridges

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Art of Cookery Made Plain and Easy
The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Let them be nicely roasted but not too much, drudge them with a little Flour and baste them moderately, let them have a fine Froth, let there be good Gravy-Sauce in the Dish and Bread-Sauce

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