Partridge à la Russe

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 (8)
Instructions (12)
  1. Pick, draw, and cut into quarters some young partridges.
  2. Put the prepared partridges into white wine.
  3. Set a stewpan with melted bacon over a brisk fire.
  4. Put the partridges into the stewpan.
  5. Turn the partridges two or three times.
  6. Add a glass of brandy.
  7. Set them over a slow fire.
  8. When they have stewed some time, put in a few mushrooms cut into slices, with good gravy.
  9. Simmer them briskly.
  10. Skim the fat off as it rises.
  11. When done, put in a piece of butter rolled in flour.
  12. Squeeze in the juice of lemon.
Original Text
Partridge à la Russe. Pick, draw, and cut into quarters some young partridges, and put them into white wine; set a stewpan with melted bacon over a brisk fire; then put your partridges in, turning them two or three times. Add a glass of brandy; set them over a slow fire, and, when they have stewed some time, put in a few mushrooms cut into slices, with good gravy. Simmer them briskly, and skim the fat off as it rises. When done, put in a piece of butter rolled in flour, and squeeze in the juice of lemon.
Notes
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