Braised Partridges

Ingredients

• a brace of partridges
• a good bit of butter
• a sliced onion
• a piece of ham
• a sliced carrot
• good stock
• a bunch of savoury herbs
• a large bay leaf
• some mild red pepper
• a little salt
• a cup of very thick sour cream
• the same quantity of cullis of partridge

Method

1. 1

   Clean and truss the partridges.

2. 2

   In a pan, melt butter, add onion, ham, carrot, and place partridges on top.

3. 3

   Fill with stock halfway, add herbs, bay leaf, and salt.

4. 4

   Clear the gravy, stir in sour cream and cullis, and finish cooking.

5. 5

   Serve with fried potatoes and salad.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 43. The excerpt below is the record exactly as published.

Braised Partridges.) Clean and truss a brace of partridges. Put in a pan a good bit of butter, a sliced onion, a piece of ham, a 84 BULGARIA sliced carrot, and the partridges on top. Fill the pan with good stock half up to the birds, and add a bunch of savoury herbs, a large bay leaf, some mild red pepper, and a little salt when nearly finished. Clear the gravy and stir in a cup of very thick sour cream and the same quantity of cullis of partridge

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