Fillet of Cooked Partridges

Ingredients

• Use three cold roasted partridges.
• three table-spoonfuls each of chopped carrot
• three table-spoonfuls each of chopped turnip
• three table-spoonfuls each of chopped celery
• six table-spoonfuls of chopped onion
• three of flour
• six of butter
• one table-spoonful of lemon juice
• one clove
• a small piece of mace
• one can of mushrooms
• one gill of claret
• one quart of water
• some salt and pepper

Method

1. 1

   Remove the fillets from the partridges and set aside.

2. 2

   Simmer the bones and tough meat in water for two hours to make stock.

3. 3

   Cook the vegetables in butter until browned, then add flour and gradually the stock.

4. 4

   Season with spices.

5. 5

   Add mushrooms and partridge meat, cooking gently.

6. 6

   Heat fillets separately with stock and claret.

7. 7

   Serve the mushrooms and meat in the center of a dish, with fillets arranged around.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 191. The excerpt below is the record exactly as published.

Fillet of Cooked Partridges. Use three cold roasted partridges, three table-spoon- fuls each of chopped carrot, turnip, celery, six table- spoonfuls of chopped onion, three of flour, six of butter, one table-spoonful of lemon juice, one clove, a small piece of mace, one can of mushrooms, one gill of claret, one quart of water, and some salt and pepper

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