Fine Ragout of Partridge

Ingredients

• 3 young partridges
• % lb. goose liver or Calf sweetbreads
• 1 pint champignons
• 1 piece of bacon for larding
• 3 tbsps. of butter
• 1 tsp. of meat extract
• 3 tbsps. of flour
• 3 tbsps. of red wine
• 3 tbsps. of Madeira
• 1 pinch of sugar
• Broth from the bones
• 3 pepper-corns
• Salt
• 1 soaked roll
• 2 eggs
• 1 tbsp. of butter
• Some butter to fry the dumplings
• A few slices of toasted wheat bread

Method

1. 1

   Prepare partridges by cutting off meat from bones.

2. 2

   Crack bones, fry with butter and flour, add water and champignon juice, boil for 2 hours to make broth.

3. 3

   Season broth with red wine, Madeira, meat extract, and sugar.

4. 4

   Lard and fry partridge meat, stew until done.

5. 5

   For dumplings, mix chopped liver, heart, gizzard, soaked roll, egg, butter, salt, pepper, and champignons.

6. 6

   Shape and fry or cook in broth.

7. 7

   Serve meat on toast with gravy and garnish with dumplings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 51. The excerpt below is the record exactly as published.

FINE RAGOUT OF PARTRIDGE. Quantity for 6 Persons. 3 young partridges % lb. goose liver or 1 pint champignons Calf sweetbreads 1 piece of bacon for larding Salt For the Gravy. 3 tbsps. of butter 1 tsp. of meat extract 3 tbsps. of flour The champignon juice Broth from the bones 3 pepper-corns 3 tbsps. of red wine Salt 3 tbsps. of Madeira 1 pinch of sugar For the Dumplings. Heart, liver, gizzard, some meat Salt, pepper from the bones Some butter to fry the dumplings 1 soaked roll A few slices of toasted wheat 2 eggs bread 1 tbsp. of butter

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