Stewed Partridges

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Yield: 2.0 partridges
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

a brace of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
rashers of bacon ↝ Beef, bacon, cooked [Bacon]
a bouquet garni
equal quantities of stock
light claret

Instructions (4)

Lard a brace of partridges, and place them in a stewpan with onions, carrots, rashers of bacon, a bouquet garni, and equal quantities of stock and light claret.
Simmer over a slow fire, skimming constantly.
When done, dish up the partridges.
Reduce the sauce, and pass through a sieve and pour over the birds.

Original Text

Stewed Partridges.

Lard a brace of partridges, and place them in a stewpan with onions, carrots, rashers of bacon, a bouquet garni, and equal quantities of stock and light claret, and simmer over a slow fire, skimming constantly. When done, dish up the partridges, reduce the sauce, and pass through a sieve and pour over the birds.

Notes

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