POTTED PARTRIDGE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 90 min Total: 90 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the partridge
For the coarse paste
For potting
Instructions (7)
  1. Pluck and draw the birds, and wipe them inside with a damp cloth.
  2. Pound well some mace, allspice, white pepper, and salt; mix together, and rub every part of the partridges with this.
  3. Pack the birds as closely as possible in a baking-pan, with plenty of butter over them, and cover with a coarse flour and water crust.
  4. Tie a paper over this, and bake for rather more than 1-1/2 hour.
  5. Let the birds get cold, then cut them into pieces for keeping, pack them closely into a large potting-pot, and cover with clarified butter.
  6. This should be kept in a cool dry place.
  7. The butter used for potted things will answer for basting, or for paste for meat pies.
Original Text
POTTED PARTRIDGE. 1037. INGREDIENTS.—Partridges; seasoning to taste of mace, allspice white pepper, and salt; butter, coarse paste. Mode.—Pluck and draw the birds, and wipe them inside with a damp cloth. Pound well some mace, allspice, white pepper, and salt; mix together, and rub every part of the partridges with this. Pack the birds as closely as possible in a baking-pan, with plenty of butter over them, and cover with a coarse flour and water crust. Tie a paper over this, and bake for rather more than 1-1/2 hour; let the birds get cold, then cut them into pieces for keeping, pack them closely into a large potting-pot, and cover with clarified butter. This should be kept in a cool dry place. The butter used for potted things will answer for basting, or for paste for meat pies.—See coloured plate, D1. Time.—1-1/2 hour. Seasonable from the 1st of September to the beginning of February.
Notes
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