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Partridge au Gratin
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 152. The excerpt below is the record exactly as published.
Partridge au Gratiu. Cut off the legs of roast partridges : put on the dish you intend to serve them in, a piece of butter rolled in bread raspings, with parsley, chives, shallots chopped finely, salt and pepper ; place the dish in a Dutch oven before the fire, and make a gratin of the contents ; add the partridge w^armed in a little broth (p. 77), and salt, pepper, parsley, and a dash of vinegar
Cook this with the app: pantry check, scaling, and the assistant.