Partridges (No. 70)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Clean and truss the partridges in the same manner as a pheasant.
  2. Roast the breast, which is plump and requires almost as much roasting as a pheasant.
  3. Serve with rich sauce (No. 321*), bread sauce (No. 321), and good gravy (No. 329).
To preserve partridges
  1. If you wish to preserve them longer than they will keep good undressed, half roast them; they will then keep two or three days longer.
  2. Alternatively, make a pie of them.
Original Text
Partridges,—(No. 70.) Are cleaned and trussed in the same manner as a pheasant (but the ridiculous custom of tucking the legs into each[144] other makes them very troublesome to carve); the breast is so plump, it will require almost as much roasting; send up with them rich sauce (No. 321*), or bread sauce (No. 321), and good gravy (No. 329). *** If you wish to preserve them longer than you think they will keep good undressed, half roast them, they will then keep two or three days longer; or make a pie of them.
Notes
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