Chartreuse of Partridge

Ingredients

• two old partridges
• a pinch of salt
• a little butter
• a layer of cooked cabbage
• six slices of salted pork

Method

1. 1

   Singe, draw, and truss the partridges.

2. 2

   Roast for six minutes.

3. 3

   Butter a Charlotte mould and decorate with cooked carrot and turnip.

4. 4

   Fill with layers of cabbage and partridge pieces, topping with salted pork and more cabbage.

5. 5

   Bake for fifteen minutes, then turn out and serve with half-glaze sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 153. The excerpt below is the record exactly as published.

Chartreuse of Partridge. Take two old partridges ; singe, draw, and wipe them well ; truss them with their wings turned inside, and lay them on a roasting-pan with half a pinch of salt, and a little butter well spread over the breast, and put them on to roast for six minutes. Take a Charlotte mould which will hold three pints ; butter lightly, and decorate with small pieces of cooked carrot and turnip, cut very evenly with a vegetable-tube. When ready, fill the bottom with a layer of cooked cabbage : cut the partridges into pieces, put a layer of them on the cabbage, covering the holloAv spaces Avitli more cabbage ; lay on the top six shces of salted pork

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