Partridge à la Paysanne

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 13 days ago
Not a recipe: No

Ingredients (9)

partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
a piece of fat bacon
a few crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some shalots, cut fine
a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

When you have picked and drawn them, truss and put them on a skewer, tie them to a spit, and lay them to roast.
Put a piece of fat bacon on a toasting fork, and hold it over the birds, that as it melts it may drop upon them while roasting.
After basting them well in this manner, strew over a few crumbs of bread and a little salt.
Cut fine some shalots, with a little gravy, salt and pepper, and the juice of half a lemon.
Mix all these over the fire; thicken them up; pour them into a dish, and lay your partridges upon them.

Original Text

Partridge à la Paysanne.

When you have picked and drawn them, truss and put them on a skewer, tie them to a spit, and lay them to roast. Put a piece of fat bacon on a toasting fork, and hold it over the birds, that as it melts it may drop upon them while roasting. After basting them well in this manner, strew over a few crumbs of bread and a little salt, cut fine some shalots, with a little gravy, salt and pepper, and the juice of half a lemon. Mix all these over the fire; thicken them up; pour them into a dish, and lay your partridges upon them.

Notes

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