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No. 18. A Partridge

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By Eliza Acton

Published 1845

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When partridges are served to ladies only, or in parties where they are present, it is now customary to take off the heads, to truss the legs short, and to make them appear (in poulterer’s phrase) all breast. For gentlemen’s dinners, the heads may be left on or not at choice. The most ready mode of carving a partridge is to press back the legs, then to fix the fork firmly in the inside of the back, and by passing the blade of the knife flat under the lower part of the breast, to raise it, with the wings, entire from the body, from which it easily separates. The breast may then be divided in the middle, as shown by the line from a to b in the engraving here. This is by far the best and handsomest manner of carving a partridge, but when the supply of game at table is small, and it is necessary to serve three persons from the choicer parts of one bird, a not very large wing should be taken off with the leg on either side, in the line from a to b, and sufficient of the breast will still remain to send to a third eater. The high game-flavour of the back of a partridge, as well as that of various other birds,* is greatly relished by many persons.

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