Braised Partridge, with Celery Sauce

Ingredients

• two partridges
• a piece of pork-rind
• one carrot
• one onion
• two bay-leaves
• one sprig of thyme
• half a pint of white broth
• a pint of hot celery sauce

Method

1. 1

   Singe, draw, wipe, and truss the partridges.

2. 2

   In a saucepan, layer pork-rind, carrot, onion, bay-leaves, thyme, and partridges.

3. 3

   Season and moisten with broth.

4. 4

   Cook in the oven for 20 minutes.

5. 5

   Serve with hot celery sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 152. The excerpt below is the record exactly as published.

Braised Partridge, with Celery Sauce. Singe, draw, wipe, and truss two partridges with their wings inside. Lay a piece of pork-rind in a saucepan, adding one carrot and one onion, both cut in slices, two bay-leaves, one s-png of thyme, and the two partridges. Season with one pinch of salt and half a pmch of pepper. When they have assumed a good golden colour on the hot stove, moisten with half a pint of white broth, then put the saucepan in the oven, and let cook for twenty minutes. Dress them on a serving-dish, untruss, pour a pint of hot celery sauce

Cook this with the app: pantry check, scaling, and the assistant.