Partridge, Bread Sauce

Ingredients

• two fine, young partridges
• half a cupful of water
• a pinch of salt
• a little butter

Method

1. 1

   Singe, draw, and wipe the partridges.

2. 2

   Truss and cover with lard.

3. 3

   Place on a roasting-pan, spread with butter, and moisten with water.

4. 4

   Roast for twenty-five minutes, basting occasionally.

5. 5

   Serve on a bread canape with gravy and hot bread-sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 217. The excerpt below is the record exactly as published.

A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. QAMB. 832. Canapes for Game.— Cut out the desired number of canapes from a loaf of American bread (a stale one is preferable) one and a half inches thick. Trim neatly, pare off the crusts; then cut out a piece in the centre of each, from end to end, so that the cavity will hold the bird easily when sending to the table. Spread a little butter over them, place on a tin plate; then brown in the hot oven until they obtain a good golden color. Remove from out the oven, arrange them on a hot dish, and they will be ready to serve. 833. Croquettes of Game a la Pe"rigueux.— Make six game croquettes exactly the same as the chicken croquettes (No. 758) — the mushrooms can be omitted — and serve with half a pint of hot sauce perigueux(No. 191), separately. 834. Quails Roasted, Plain.— Pick six fine, tender, fat quails, singe, draw, and wipe them well; truss them, laying a thin layer of lard on the breasts. Put them in a roasting-pan, spreading a very little butter on top of each quail; then pour half a cupful of water in the pan. Season with a pinch of salt, and let cook in the oven for eighteen minutes. Place on a hot dish six heart-shaped pieces of toast; untruss the quails, and arrange them on top, decorating with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately. 835. Quails Broiled with Bacon.— Have six fine fat quails. Singe, draw, and wipe them well. Split them through the back without separat- ing the parts, and break the two leg bones. Put them on a dish; season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil, mixing them in well, and put them to broil on a moderate fire for six minutes on each side. Arrange six toasts on a hot dish, lay the quails on top, and pour a gill of maitre d'hotel butter (No. 145) over, decorating with six slices of broiled bacon (No. 754), and serve. GAME. 277 836. Braised Quails, Celery Sauce. —Take six nice fat quails, singe, draw, and wipe them well. Truss, and cover the breasts with a thin layer of lard. Place them in a sautoire with a piece of pork rind, half a carrot, and half an onion, both cut-up, and let them get a good golden color on the fire. Moisten with half a cupful of water, then put them in the oven, and let cook for twenty minutes. Serve with a pint of celery sauce (No. 200), and a little meat-glaze (No. 141) thrown over. 837. Quails a la Financiere. — Braise six quails the same as for the above (No. 836), and serve them with a pint of hot financiere garnishing (No. 246) in place of the celery sauce. 838. Doe-birds, Roasted, Plain. — Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter over the birds, and put them in a hot oven for twelve minutes. Dress them on a hot dish with six small canapes (No. 832). Decorate the dish with a little water- cress, and serve. 839. Broiled Doe-birds. — Singe, draw, and wipe well six fine doe- birds; split them through the back without detaching the parts, and lay them on a dish. Season with a good pinch of salt, half a pinch of pepper, and one.tablespoonful of oil. Roll them in well, and broil for four minutes on each side. Prepare a hot dish with six toasts; arrange the doe-birds on top, and serve with a gill of maitre d'hotel butter (No. 145) well spread over. Decorate the dish with a little watercress. 840. Boasted Doe-birds a PAmericaine.— Proceed exactly as for No. 838, replacing the canapes of bread with six canapes of fried hominy (No. IO35)i °r corn fritters, arranging six slices of broiled bacon over each bird, and serve the same. 841. Boasted Doe-birds a PAfricaine.— Exactly as for No. 838, only serving with six stuffed egg-plants (No. 909) instead of the canapes. 842. Salmi of Doe-birds a la Gastronome. — Make a salmi as for salmi of snipe (No. 870), and serve with six small potato croquettes (No. 997). 843. Boast Partridge, Bread Sauce.— Singe, draw, and wipe two fine, young partridges; truss them neatly, and cover the breasts with a layer of thin lard, tying it twice around. Lay them on a roasting-pan, spreading a little butter over each, and moistening with half a cupful of water

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