BROILED PARTRIDGE
Broiling young partridges 8 to 9 months old is a classic method of preparation
· 4 partridges, 4 lbs
· 1 tsp salt
· 3 tbsp butter, melted
· Parsley
Dry-pick, singe, wash and eviscerate birds.
· After draining well, use kitchen or poultry scissors to cut birds neatly in half lengthwise.
· Use small slender skewers to pin the halves in shape so wings and legs lie snugly against body.
· Brush melted butter over top and bottom of halves.
· Place skin-side down under the hot broiler adjusted to 400 F.
· See that halves stand level.
· Use wads of crushed aluminum foil or wet paper toweling to prop them up where needed.
· Put ½ tsp butter in rib hollow of each half.
· Broil about 5 mim,
· sprinkle with salt and brush with melted butter from hollow of each half.
· Broil 10 mim longer, at which time the top should be nicely browned.
· turn over and brush with melted butter and broil to a rich brown,
· basting 2 or 3 times with rest of butter the last 15 mim.
· Remove skewers
· Serve piping hot on hot plate
· Garnish with parsley
· Pour any juice dripped down into broiler pan over birds.
Serves 4 to 6.
