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Eliza Acton
Boiled Partridges
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Preparation info
Difficulty
Medium
Ready in
15 min
Appears in
#98
Modern Cookery for Private Families
By
Eliza Acton
Published
1845
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Recipes
Contents
Ingredients
Europe
United Kingdom
Main course
Method
This is a delicate mode of dressing young and tender birds. Strip off the feathers, clean, and wash them well; cut off the heads, truss the legs like those of boiled
fowls
, and when ready, drop them into a large pan of boiling
water
; throw