Compote of Partridge

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (21)

For braising the partridge

the bird ↝ Pheasant, raw, meat and skin [Poultry Products]
lard the breast with lardons of bacon ↝ Beef, bacon, cooked [Bacon]
a piece of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
one or two onions, in each of which stick two cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs such as thyme, parsley, and bayleaf
six or eight peppercorns
a quarter of a pint of good stock
more stock as that in the pan reduces
a little warm glaze ↝ Carrots, glazed, cooked [Carrots]
little more good brown gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

For garnish

braised carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
cauliflower (if in season) ↝ Cauliflower, raw [Vegetables and Vegetable Products]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
picked parsley ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Pick and cleanse the bird, truss it for braising.
Put it in a buttered stewpan with a piece of carrot, one or two onions (in each of which stick two cloves), a piece of turnip and celery, a bunch of herbs (such as thyme, parsley, and bayleaf), and six or eight peppercorns.
Cover with a buttered paper, put the lid on the stewpan and fry all together for about fifteen minutes.
Add a quarter of a pint of good stock.
Place the pan in the oven, and let the bird braise for about an hour, keeping it well basted while cooking, and adding more stock as that in the pan reduces.
Take up, brush it over with a little warm glaze, and put it again in the oven on a baking tin to crisp.
Dish up and garnish with braised carrots, onions, turnips, peas, and cauliflower (if in season), or artichoke bottoms and picked parsley, or tarragon and chervil.
Strain the gravy the bird was cooked in, remove the fat, and reduce it with a little more good brown gravy.
Serve either round the dish or in a sauceboat.

Original Text

Compote of Partridge.
(Perdreau en Compote.)
Pick and cleanse the bird, truss it for braising, and lard
the breast with lardons of bacon, put it in a buttered stewpan
with a piece of carrot, one or two onions, in each of which
stick two cloves, a piece of turnip and celery, a bunch of herbs
such as thyme, parsley, and bayleaf, and six or eight pepper-
corns; cover with a buttered paper, put the lid on the stew-
pan and fry all together for about fifteen minutes, then add a
quarter of a pint of good stock, place the pan in the oven, and
let the bird braise for about an hour, keeping it well basted
while cooking, and adding more stock as that in the pan
reduces; then take up, brush it over with a little warm glaze,
and put it again in the oven on a baking tin to crisp; then
dish up and garnish with braised carrots, onions, turnips,
peas, and cauliflower (if in season), or artichoke bottoms and
picked parsley, or tarragon and chervil; strain the gravy the
bird was cooked in, remove the fat, and reduce it with a little
more good brown gravy, and serve either round the dish or in
a sauceboat.

Notes

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