Partridge rolled

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 11 days ago
Not a recipe: No

Ingredients (13)

For rolling the partridges

Lard some young partridges with ham and bacon ↝ Pheasant, raw, meat and skin [Poultry Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
beaten mace ↝ Spices, mace, ground [Spices and Herbs]
sweet-herbs cut small ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
some shred lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

For wrapping the partridges

some thin beef steaks, taking care that they have no holes in them ↝ Beef, tenderloin steak, raw [Beef Products]
some seasoning ↝ Spices, poultry seasoning [Spices and Herbs]
some lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

For stewing

some slices of bacon ↝ Beef, bacon, cooked [Bacon]
an onion cut in pieces ↝ Onions, raw [Vegetables and Vegetable Products]
some rich gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

For serving

some rich essence of ham

Instructions (5)

Lard some young partridges with ham and bacon, and strew over some salt and pepper, with beaten mace, sweet-herbs cut small, and some shred lemon-peel.
Take some thin beef steaks, taking care that they have no holes in them, and strew over some seasoning, squeezing over some lemon-juice.
Lay a partridge upon each steak, roll it up, and tie it round to keep it together, and pepper the outside.
Set on a stewpan, with some slices of bacon and an onion cut in pieces; then carefully lay the partridges in, put some rich gravy to them, and stew gently till they are done.
Take the partridges out of the beef; lay them in a dish, and pour over them some rich essence of ham.

Original Text

Partridge rolled.

Lard some young partridges with ham and bacon, and strew over some salt and pepper, with beaten mace, sweet-herbs cut small, and some shred lemon-peel. Take some thin beef steaks, taking care that they have no holes in them, and strew over some seasoning, squeezing over some lemon-juice. Lay a partridge upon each steak, roll it up, and tie it round to keep it together, and pepper the outside. Set on a stewpan, with some slices of bacon and an onion cut in pieces; then carefully lay the partridges in, put some rich gravy to them, and stew gently till they are done. Take the partridges out of the beef; lay them in a dish, and pour over them some rich essence of ham.

Notes

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