Partridges...Remarkably Well Done

The soup was fifty times better than what we had at the Lucases' last week; and even Mr Darcy acknowledged, that the partridges were remarkably well done; and I suppose he has two or three French cooks at least. Pride and Prejudice

Pigeons, partridges and other small game birds were easy to hunt or raise in the yard and along with the traditional chickens, ducks, geese and turkeys, formed a staple of the Georgian table. The following recipe, from Martha Lloyd's Household Book is easy enough to follow in any modern kitchen. Substitute Cornish Game Hens or other small poultry for the birds, if partridges are not available.

To Stew Pigeons Brown Take a piece of fat & lean bacon, and a piece of butter, let this brown in a stew pan, and when you have stuffed four pigeons put them into the pan and brown them. When they are brown all over, put to it an onion, a bundle of sweet herbs. Put to them warm water enough to cover them, with an anchovy, put the giblets in it, this will help the gravy. When it is cooked enough strain it and add a piece of butter and a little flour. Martha Lloyd's Household Book
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