Boiled Partridges

Preparation info
    • Difficulty


    • Ready in

      15 min

Appears in

By Eliza Acton

Published 1845

  • About


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