ROAST PARTRIDGES

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
toasted bread ↝ Bread, vegetable [Yeast breads]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Pick and draw and clean these birds the same as fowls.
Do not cut off the heads; twist the neck round the wing; bring the head to the breast.
The legs and wings may be trussed the same as a fowl’s.
The feet are left on and crossed one over the other.
Baste well with butter before a clear fire.
Serve on toasted bread, with gravy and bread sauce.

Original Text

ROAST PARTRIDGES.

Pick and draw and clean these birds the same as fowls. Do not cut off the heads; twist the neck round the wing; bring the head to the breast. The legs and wings may be trussed the same as a fowl’s. The feet are left on and crossed one over the other. Baste well with butter before a clear fire. A partridge will take from twenty minutes to half-an-hour, and a pheasant three-quarters of an hour. Serve on toasted bread, with gravy and bread sauce.

Blackcock should be served in the same way.

Notes

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