Partridge, or Woodcock

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Yield: 2.0 people
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the sauce

entrails very fine with the back of a spoon
a spoonful of red wine
the same of water
half a spoonful of vinegar
an onion in slices
a little butter in flour

main ingredient

your bird

for serving

fippets round it

Instructions (11)

Cut the bird up in the usual manner as when first brought to the table.
Work the entrails very fine with the back of a spoon.
Put in the entrails a spoonful of red wine, the same of water, and half a spoonful of vinegar.
Cut an onion in slices and pull it into rings.
Roll a little butter in flour.
Put the entrails mixture, onion rings, and butter-flour mixture into a pan.
Shake the pan over the fire until it boils.
Put in the bird and heat thoroughly.
Lay the bird in a dish with fippets around it.
Strain the sauce over the bird.
Lay the onion rings on top.

Original Text

Partridge, or Woodcock.
HAVING cut it up in the uſual manner as when firſt brought to the table, work the entrails very fine with the back of a ſpoon, put in a ſpoonful of red wine, the ſame of water, and half a ſpoonful of vinegar; cut an onion in ſlices, and pull it into rings; roll a little butter in flour, put them all into your pan, and ſhake it over the fire till it boils: then put in your bird, and when it is thoroughly hot, lay in your diſh, with fippets round it. Strain the ſauce over the bird, and lay the onions in rings. This will make a delicate diſh for two people, either for dinner or ſupper, and where there is a large company, is an ornamental addition to other articles provided.

Notes

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