Partridge, to pot

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.
Time
Cook: 120 min Total: 120 min
Yield
2.0 brace
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the partridges
Instructions (6)
  1. For two brace of partridges take a small handful of salt, and of pepper, mace, and cloves, a quarter of an ounce each.
  2. With these, when well mixed, rub the birds thoroughly, inside and outside.
  3. Take a large piece of butter, season it well, put it into them, and lay them in pots, with the breasts downward.
  4. The pots must be large enough to admit the butter to cover them while they bake.
  5. Set them in a moderate oven; let them stand two hours; then take them out, and let them well drain from the gravy.
  6. Put them again into the pots; clear the butter in which they were baked through a sieve, and fill up the pots with it.
Original Text
Partridge, to pot. For two brace of partridges take a small handful of salt, and of pepper, mace, and cloves, a quarter of an ounce each. With these, when well mixed, rub the birds thoroughly, inside and outside. Take a large piece of butter, season it well, put it into them, and lay them in pots, with the breasts downward. The pots must be large enough to admit the butter to cover them while they bake. Set them in a moderate oven; let them stand two hours; then take them out, and let them well drain from the gravy. Put them again into the pots; clear the butter in which they were baked through a sieve, and fill up the pots with it.
Notes
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