Partridge -

In different parts of the United States, the title "Partridge" is given to various American birds, but in strict parlance it is applicable only to the European bird of that name. Recent attempts to propagate the true Partridge have encouraged the expectation that it will in time be added to the list of American game birds. There are two principal varieties - the Grey and the Red-legged or "French Partridge." A large number of killed birds are imported every year for local consumption. Young birds may be distinguished by their tender unworn beaks and sharp toes and by the fine skin over their legs.

Good general usage now applies the name "American Partridge" to the native "Ruffed GROUSE" (see GROUSE).

Arround Partridge in The Grocer's Encyclopedia


The Grocer's Encyclopedia
TOP 200

Recipes home
  English cuisine
  *** Star recipes ***
  Healthy food
  About us

Web SuperCooking.NET

Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
About all question please contact: supercooking {-@-}