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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Roast Partridge with Bread Sauce
      Yield: 4 Servings
  Take three or four partridges (according to size);
  pick, singe, draw, and dress well; cover the
  breasts with thin bards of fat pork, put on the
  spit or in the roasting pan, and roast briskly for
  about twenty five minutes; untruss, dish up on
  toast; add a little gravy to the drippings, pour
  this over the birds and serve with a bread sauce.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:51 EDT