Pernice

Partridges

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Game of every description is abundant in Sardinia. Partridges, snipe, quails, lapwings, moor hens, wild duck are all plentiful, as well as the wild boar, which is somewhat smaller than that of other parts of Europe, and the mouflon is still to be found, although it is becoming scarce. There is a characteristic way of cooking partridges—Pernice.