Partridge

Ingredients

• 1 doz. nice partridges
• 1 lb. good butter
• a small teacupful vinegar
• 1 teaspoonful water
• 2 pods red pepper
• 3½ teaspoonful ground black pepper
• salt to suit your taste
• 1 quart of fresh sweet cream
• ½ teacupful of grated biscuit crumbs

Method

1. 1

   Dress the partridges; put them in a baking-pan with butter, vinegar, water, red pepper, black pepper, and salt.

2. 2

   Put the pan into the stove, which must be hot enough to cook them at once; ½ of an hour is generally sufficient.

3. 3

   When the birds are brown all over, set the pan on the top of the stove, pour in the cream, adding the biscuit crumbs; stir well to keep from burning, and serve in a few minutes on a warm platter.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 24. The excerpt below is the record exactly as published.

1 doz. nice partridges; put them in a baking-pan with 1 lb. good butter, a small teacupful vinegar, 1 teaspoonful water, 2 pods red pepper, 3>2 teaspoonful ground black pepper, and salt to suit your taste. Put the pan into the stove, which must be hot enough to 54 White Ribbon Cook Book. cook them at once; ^ of an hour is generally sufficient. When the birds are brown all over, which they will be if you have basted them dili- gently as you turned them, set the pan on the top of the stove, pour in at once 1 quart of fresh sweet cream, adding ^^ teacupful of grated bis- cuit crumb

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