Partridge stewed

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

stuffing

bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
shalot chopped
parsley ↝ Parsley, raw [Not included in a food category]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper ↝ Spices, pepper, black [Spices and Herbs]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]

stewing

rich gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little Madeira
a piece of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
savory ↝ Spices, savory, ground [Spices and Herbs]
spice, if necessary ↝ Spices, paprika [Spices and Herbs]

thickening

a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

garnish

hard yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
artichoke bottoms boiled and quartered ↝ Artichoke [Other vegetables and combinations]

Instructions (8)

Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg.
Rub the inside with pepper and salt.
Half roast them.
Then stew them with rich gravy and a little Madeira, a piece of lemon-peel, an onion, savory, and spice, if necessary, for about half an hour.
Take out the lemon-peel and onion.
Thicken with a little flour.
Garnish with hard yolks of eggs.
Add artichoke bottoms boiled and quartered.

Original Text

Partridge stewed.

Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub the inside with pepper and salt. Half roast them; then stew them with rich gravy and a little Madeira, a piece of lemon-peel, an onion, savory, and spice, if necessary, for about half an hour. Take out the lemon-peel and onion, and thicken with a little flour; garnish with hard yolks of eggs; add artichoke bottoms boiled and quartered.

Notes

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