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Title: Braised Partridges
Categories: Game
Yield: 4 Servings
| 4 | Partridges | |
| Salt and pepper | ||
| Flour | ||
| 1/4 | c | Bacon fat |
| 1/2 | c | Milk |
| 1 | cn | Condensed Cream of Celery Soup (10 3/4 oz) |
| 1/2 | c | Onion; chopped |
| 1/4 | ts | Caraway seeds |
Sprinkle partridges inside and out with salt, pepper and flour. Heat bacon fat in skillet; add partridges and brown on all sides. Add milk, soup, onion, and caraway seeds. Bring to a boil. Cover and cook over low heat 25 to 30 minutes, or until tender, basting frequently with sauce in pan.
Good with wild rice, orange-grapefruit salad, and hot rolls.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
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