Take two partridges and prepare in usual way. Old birds can be utilized in this recipe if necessary.
A Little Dinner Before the Play by Agnes Jekyll.
I'd given up on Agnes's recipes long before I got to her favorite way to make partridges in pastry (Perdrix aux Choux) in her chapter, "For Men Only," but I did pause to wonder what the "usual way" of preparing partridges might be. And what would it be like to live in a household where one had the choice of older or newer partridges?
This book is a collection of Lady Jekyll's 1921 - 1922 newspaper columns on food. Don't read it for the recipes; read it for the food history.
Teaser Tuesdays is hosted by Jenn at A Daily Rhythm, where you can find the official rules for this weekly event.
This sounds fascinating. I have never eaten partridge and can't imagine what would be involved in preparing them the "usual way." I'd read this book to find out!
ReplyDeleteMy Tuesday post features GIRL IN HYACINTH BLUE.
Interesting never had partridge.
ReplyDeleteSounds like lots of fun! Here's my intro and teaser: http://wp.me/p4DMf0-19D
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