Cold Partridges Masked with Sauce

Ingredients

• a brace of partridges
• an ounce of fresh butter
• two shallots
• one bay leaf
• a sprig of parsley
• six peppercorns
• half a blade of mace
• a glassful of sherry
• three-quarters of a pint of brown stock

Method

1. 1

   After roasting, cut partridges into joints and remove fat.

2. 2

   Prepare sauce with trimmings, shallots, bay leaf, parsley, butter, flour, peppercorns, mace, salt, sherry, and brown stock.

3. 3

   Simmer until reduced, strain, and cover partridge joints with sauce until set.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 64. The excerpt below is the record exactly as published.

Cold Partridges Masked with Sauce. — After roasting a brace of partridges, allow them to brown quickly that their juice may be retained; cut them into neat joints, and remove the fat, sinews, and skin; select the best pieces and put them upon a dish. Prepare a sauce as follows : Put into a saucepan the trimmings, bones, and skin with the bruised inferior parts, two shallots, one bay leaf, a sprig of parsley, and an ounce of fresh butter, stirring them over the small gas jets. At er sprinkling them with a tablespoonful of flour, put in six peppercorns, half a blade of mace, a little salt, a glassful of sherry if liked, and threequarters of a pint of brown stock

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