French Stuffed Partridge

Name: French Stuffed Partridge
Ingredients: Clean, singe and draw young partridges.; stuff each bird irith chopped oysters; Put a small piece of butter in each bird; cover with thin slices of bacon; add a little hot water

From 365 foreign dishes, 1908

Serve with toast.

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 34. The excerpt below is the record exactly as published.

French Stuffed Partridge. Clean, singe and draw young partridges. Season and stuff each bird irith chopped oys- ters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon ; add a little hot water

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