Yield: 4 servings
|1||salt and pepper|
|¼ cup||bacon fat|
|1 can||condensed cream of celery soup (10; 3/4 oz)|
|½ cup||onion; chopped|
|¼ teaspoon||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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