To boil a Partridge, or any other Wild Fowl

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the partridge
For the bread-sauce
Instructions (13)
  1. When your water boils, put in your partridge.
  2. Let it boil ten minutes.
  3. Take it up into a pewter plate, and cut it in two, laying the insides next the plate.
  4. Prepare the bread-sauce: take the crumb of a half-penny roll, or thereabouts, and boil it in half a pint of water with a blade of mace.
  5. Let it boil two or three minutes.
  6. Pour away most of the water.
  7. Beat it up with a little piece of nice butter and a little salt.
  8. Pour the bread-sauce over the partridge.
  9. Clap a cover over it, then set it over a chafing-dish of coals four or five minutes.
  10. Send it away hot, covered close.
Dressing other wild fowl
  1. Thus you may dress any sort of wild fowl, only boiling it more or less, according to the bigness.
  2. Duke, take off the dish before you pour the bread-sauce over them.
  3. If you roast them, lay bread-sauce under them.
Original Text
To boil a Partridge, or any other Wild Fowl. WHEN your water boils, put in your partridge, let it boil ten minutes, then take it up into a pewter plate, and cut it in two, laying the inſides next the plate, and have ready ſome bread-ſauce, made thus: take the crumb of a half-penny roll, or thereabouts, and boil it in half a pint of water, with a blade of mace. Let it boil two or three minutes, pour away moſt of the water, then beat it up with a little piece of nice butter, a little ſalt, and pour it over the partridge. Clap a cover over it, then ſet it over a chafing-diſh of coals four or five minutes, and ſend it away hot, covered cloſe. Thus you may dreſs any ſort of wild fowl, only boiling it more or leſs, according to the bigneſs. Duke, take off the diſh before you pour the bread-ſauce over them; and if you roaſt them, lay bread-ſauce under them. It is lighter than gravy for weak ſtomachs.
Notes
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