Evening Republican, Volume 17, Number 37, Rensselaer, Jasper County, 12 February 1913 — Partridge, Cooked Hunter’s Style. [ARTICLE]

Partridge, Cooked Hunter’s Style.

Use the young birdq for broiling or roasting and the older ones for stewing purposes. Cut them up ar you would chicken. Season well with salt and pepper and place in a stewing pan with two ounces of butter. Brown on all sides for about three minutes, then add finely minced onfbn and carrot and two sprigs each of parsley and thyme and one bay leaf minced fine. Let these brown and add a tablespoohful of flour. Let this brown nicely and add three chopped tomatoes and their juice. Cover and simmer about five minutes and then add half a glass of sherry or madeira wine and one cup of water or consomme. Cover closely and let all cook fifteen minutes. Serve very hot with toasted bread triangles for a garnish.