Partridge à la Polonaise

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.
Yield: 2.0 partridges
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For the partridges

a brace of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
a piece of butter in their bellies ↝ Butter, stick, unsalted [Dairy and Egg Products]
slices of bacon ↝ Beef, bacon, cooked [Bacon]
paper ↝ Rice paper [Crackers, excludes saltines]

For the paste

same shalots ↝ Shallots, raw [Vegetables and Vegetable Products]
parsley very small ↝ Parsley, raw [Not included in a food category]
slices of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For serving

orange juice ↝ Orange, raw [Citrus fruits]
zest from the peel ↝ Orange, raw [Citrus fruits]
good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (5)

Pick and draw a brace of partridges, and put a piece of butter in their bellies.
Nut them on the spit, and cover them with slices of bacon, and over that with paper, and lay them down to a moderate fire.
While roasting, cut same shalots and parsley very small; mix these together, adding slices of ginger with pepper and salt; take a piece of butter, and work them up into a stiff paste.
When the birds are nearly done, take them up; gently raise the wings and legs, and under each put a piece of paste; then hold them tight together, and squeeze over them a little orange juice and a good deal of zest from the peel.
Serve them up hot with good gravy.

Original Text

Partridge à la Polonaise.

Pick and draw a brace of partridges, and put a piece of butter in their bellies; nut them on the spit, and cover them with[178] slices of bacon, and over that with paper, and lay them down to a moderate fire. While roasting, cut same shalots and parsley very small; mix these together, adding slices of ginger with pepper and salt; take a piece of butter, and work them up into a stiff paste. When the birds are nearly done, take them up; gently raise the wings and legs, and under each put a piece of paste; then hold them tight together, and squeeze over them a little orange juice and a good deal of zest from the peel. Serve them up hot with good gravy.

Notes

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