Braised Partridges

Ingredients

• 1 pair partridges
• 2 cloves
• 1/4 cup olive oil
• 3 peppercorns
• 1/2 pound ham, in coarse shreds
• 2 onions, chopped
• 1 cup white wine
• 2 small carrots, chopped
• 2 tablespoons vinegar
• 1 garlic clove, minced
• 1 bay leaf
• 1 cup grated bread crumbs
• 2 sprigs parsley
• Butter

Method

1. 1

   Singe, draw and truss birds.

2. 2

   Heat oil in saucepan; add ham, onion, carrots, garlic, bay leaf, parsley, cloves, and peppercorns, and fry the birds for 10 minutes, moving the contents of the pan continually and turning the birds so they will heat evenly.

3. 3

   Add 1.5 cups boiling broth and boil rapidly until reduced to a glaze, turning the birds over.

4. 4

   Then add wine, vinegar, salt and broth to half the height of the birds.

5. 5

   Cover very closely and simmer.

6. 6

   When tender take up birds, cover and set over steam.

7. 7

   Skim oil fat from gravy, and press through a sieve.

8. 8

   Fry crumbs in butter, add to gravy, and boil until thick.

9. 9

   Remove birds to hot platter and pour gravy over.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 107. The excerpt below is the record exactly as published.

BRAISED PARTRIDGES (Perdizes Estufadas) 1 pair partridges 2 cloves *4 cup olive oil 3 peppercorns % pound ham, in coarse shreds Meat broth, heated 2 onions, chopped 1 cup white wine 2 small carrots, chopped 2 tablespoons vinegar 1 garlic clove, minced Salt 1 bay leaf 1 cup grated bread crumbs 2 sprigs parsley Butter

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