Roast Partridge

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 45 min Total: 45 min
Yield
1.0 bird
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Butter the breast and inside of the partridge.
  2. Bake the bird in a tin in the oven for three-quarters of an hour.
  3. Lay the cooked bird on a thick slice of toast.
  4. Pour the fat out of the tin.
  5. Boil up the fat with a very little water.
  6. Serve the gravy thus made in a sauce boat.
Toast for Game Birds
  1. Remove the crust from as many pieces of bread as required.
  2. When the birds are cooked, place them in another tin or dish.
  3. Bring the fat in which they have been cooked to a boil on the stove.
  4. Place the slices of bread in the boiling fat and fry till they are a crisp brown.
Original Text
Roast Partridge Butter the breast and inside. Bake in a tin in the oven for three-quarters of an hour. Lay the bird on a thick slice of toast. Pour the fat out of the tin, boil up in it a very little water and serve the gravy thus made in a sauce boat. The best toast for all game birds is made as follows: Remove the crust from as many pieces of bread as required. When the birds are cooked place them in another tin or dish and bring the fat in which they have been cooked to a boil on the stove. Place the slices of bread in the boiling fat and fry till they are a crisp brown. [Pg 99]
Notes
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