Mock Partridge

Ingredients

• young small chickens
• some bacon
• butter
• pepper
• salt
• two tablespoons flour
• three cups chicken broth
• one pint sour cream
• six small onions
• a good-sized carrot

Method

1. 1

   Clean and wash chickens; tie up well; brown in a pan with bacon and butter.

2. 2

   Make gravy with flour, chicken broth, and sour cream.

3. 3

   Strain gravy over chicken in an earthen pot, add onions and carrot.

4. 4

   Cover and simmer until well done.

5. 5

   Serve with salad or as a joint with potatoes and vegetables.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 291. The excerpt below is the record exactly as published.

Mock Partridge ( Fausse Perdrix ) Select young small chickens, clean and wash well; tie up well; put in a pan with some bacon and butter, pepper and salt; brown until golden brown. Then put in an earthen pot; make a gravy (in the pan the chicken has been braised in) with two tablespoons flour, three cups chicken broth, and one pint sour cream. Color the gravy with kitchen bouquet, and flavor with beef extract if AMERICAN COOK BOOK at hand. Strain the gravy on top of the chicken in the iron pot, and add six small onions and a good-sized carrot

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