gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Partridge, Roasted
From The thorough good cook, 1895
Serves 1
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, Roasted. Singe, draw, and wipe two fine young partridges : truss them neatly, and cover the breasts with a thin layer of lard, tying twice round. Lay them in a roasting-pan, spread- ing a little butter over each, and moistening with half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.