Partridges à la Sierra Morena

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Take a brace of partridges properly trussed.
  2. Cut into dice one inch thick a little less than half a pound of bacon, and put them in the stewpan.
  3. Cut two large onions in quarters, take six whole black peppers, a little salt, one bayleaf, half a gill of vinegar, one gill of port wine, one gill of water, one tablespoonful of salad oil, and put all these ingredients into the stewpan.
  4. Put on the lid, and cover the stewpan with half a sheet of brown kitchen paper.
  5. Put the stewpan on a slow fire to stew for two hours.
  6. Then take out the partridges and dish them and put round some of the quarters of onions which have been stewed.
  7. Pass the gravy through a sieve and send to table.
Original Text
Partridges à la Sierra Morena. Take a brace of partridges properly trussed; cut into dice one inch thick a little less than half a pound of bacon, and put them in the stewpan; cut two large onions in quarters, take six whole black peppers, a little salt, one bayleaf, half a gill of vinegar, one gill of port wine, one gill of water, one tablespoonful of salad oil, and put all these ingredients into the stewpan; put on the lid, and cover the stewpan with half a sheet of brown kitchen paper; put the stewpan on a slow fire to stew for two[Pg 39] hours; then take out the partridges and dish them and put round some of the quarters of onions which have been stewed. Pass the gravy through a sieve and send to table.
Notes
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