Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 partridges, or 1 and another small game bird or 1 pheasant
  • 1

Method

Joint the bird or birds, cut up the onion and fry in butter with the joints until all is lightly browned.

Cut the veal or steak into 1-inch (-cm.) pieces and brown them in the same pan. Cut up th