Hare Partridge

Ingredients

• three partridges
• a slice of ham
• a sliced carrot
• three or four mushrooms
• three sliced shallots
• a bunch of savory herbs
• two cloves
• six whole peppers
• three-fourths pint stock

Method

1. 1

   Roast the partridges rather underdone, cut into joints, and set aside.

2. 2

   Fry ham, carrot, mushrooms, shallots, herbs, cloves, and pepper in butter, then add stock and partridge trimmings.

3. 3

   Simmer for fifteen minutes, strain, cool, and skim fat.

4. 4

   Warm the partridge pieces in the gravy and serve garnished with croutons.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 274. The excerpt below is the record exactly as published.

three partridges and after they are plucked and drawn, roast rather underdone, covering with paper, as they should not be browned ; cut into joints, take off the skin from the wings, legs and breasts ; put these into a stewpan, cover and set by until^ gravy is ready. Cut a slice of ham into small pieces, and put into a stewpan with a sliced carrot, three or four mushrooms, three sliced shallots, a bunch of savory herbs, two cloves, and six whole peppers, and fry lightly in a little butter, pour in three-fourths pint stocK

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