Boned Braised Partridge a la Ethel Bayes
From The Swedish, French, American cook book, 1918
Serves 1
Serve with salad.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 347. The excerpt below is the record exactly as published.
Boned Braised Partridge a la Ethel Bayes Perdrix desossee et braisee, a la Ethel Bayes Singe, clean, and wash a partridge. Split and bone — not the leg and wing. Stuff with tongue stuffing, tie up plump, put in a pan with sherry, a little water, onions, butter, pepper, and salt and braise for half hour — basting it now and then during the time. When done, glaze with a brown glaze. Place on a platter with watercress in the centre, a paper frill on each leg bone, and with the gravy from the pan around the platter. Serve with the salad. Stuffing. One cup ground smoked tongue, two tablespoons sherry, pepper, salt, four tablespoons cream sauce two eggs, two tablespoons bread crumbs
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