Partridge Larded and Roasted

Ingredients

• 2 fine plump partridges
• 1/2 teaspoonful salt
• 1/2 ounce of melted butter
• hot dish

Method

1. 1

   Procure 2 fine plump partridges, pick, singe, draw, and wipe them.

2. 2

   Remove skin from the breast, dip breasts into boiling water, wipe dry, and lard the breast with small strips of larding pork.

3. 3

   Season each partridge with 1/2 teaspoonful salt, place in a round pan, pour 1/2 ounce melted butter over each, roast in a hot oven for 15 minutes, basting frequently.

4. 4

   Serve on a hot dish, garnish with watercress, add a little bouillon or broth to the gravy after removing most of the fat, boil for 2 minutes, then strain.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 298. The excerpt below is the record exactly as published.

1 teaspoonful salt, spread 2 ounces butter over the breast, place them in a roasting pan ; set the pan in a hot oven, and roast 15 minutes ; then remove, put the birds in the center of the cabbage, and cook 1 hour ; take out the partridges ; remove the meat from the bones, cut it into slices ; drain the cabbage on a sieve, press out all the moisture ; put the cabbage in the timbale form, leave a hollow in the center, put in the meat from the partridges, and cover with cabbage ; place the GAME. 448 mold in a pan of hot water, cover with battered paper, and bake 45 minntes in a medium-hot oven. Turn the chartrease on to a hot dish, let it stand a few minutes, then lift the form off. Serve with the following sauce : Add to the batter in which the partridges were roasted 1 fine-chopped onion, 1 tablespoonful fine- cut carrot, 1 bay leaf, and 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint of broth, 1 teaspoonful beef extract, and cook 5 minutes ; then strain the sauce into a clean saucepan, add Vs ounce butter in small pieces ; stir for 2 minutes over the fire. Serve in a sauce bowl. Partridge^ Larded and Boasted.— Procure 2 fine plump partridges, pick, singe, draw, and wipe them ; remove the skin from the breast, and then dip the breasts into boiling water ; wipe dry, and with a fine needle lard the breast with small strips of lard- ing pork ; season each partridge with Vs teaspoonful salt ; place them in a round pan just large enough to receive the birds ; pour Ys ounce of melted butter over each one ; set them in a hot oven to roast 15 minutes, basting frequently (if the partridges are young they will cook in that time ; if old, they will take longer). Serve them on a hot dish

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