Partridge Sauté

Ingredients

• 2 well-cleaned partridges
• 1 even teaspoonful pepper
• 1 even tablespoonful salt
• 1 ounce butter
• 1 fine-chopped onion
• 1 gill Madeira wine
• 1/2 ounce butter
• 1 tablespoonful chopped onion
• 1 tablespoonful chopped carrots
• 1 bay leaf
• 6 whole peppers
• 1 pint of white broth
• 1 gill of mushroom liquor
• 1 tablespoonful lemon juice

Method

1. 1

   Cut 2 well-cleaned partridges into pieces; season with 1 teaspoonful pepper and 1 tablespoonful salt.

2. 2

   Place a saucepan with 1 ounce butter over the fire, add partridges, cook for 5 minutes; turn pieces over, cook for 5 minutes longer; then add 1 fine-chopped onion, 1 gill Madeira wine, cover and cook slowly for 10 minutes.

3. 3

   In another saucepan, melt 1/2 ounce butter, add 1 tablespoonful chopped onion, 1 tablespoonful chopped carrots, 1 bay leaf, and 6 whole peppers, cook for 5 minutes; add 1 teaspoonful flour, stir and cook for 2 minutes; add 1 pint white broth, 1 gill mushroom liquor, 1/4 teaspoonful salt, cook slowly for 10 minutes; strain the sauce, add it to the partridges, then add 1/4 pint canned mushrooms, cook slowly for 10 minutes; finally, add 1 tablespoonful lemon juice.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 297. The excerpt below is the record exactly as published.

1 ounce butter in a saucepan, add Vt tablespoonful flour, stir and cook 3 minutes ; add Vf bay leaf, 6 whole peppers, and a little salt ; add Vs cupful boiling white broth, stir and cook 5 minutes ; then add it to the onions ; add Ytpint cream, cook 8 minutes ; then press it through a sieve, add Vi teaspoonf ul sugar. Gut the partridges in halves, or cut each one lengthwise into 3 pieces, dress them on a hot dish, pour over the onion sauce, and serve ; or serve the sauce separate. Another way is to pour the sauce on to a hot dish, and dress the partridges over it. Chartreuse of Partridge.— Gut 6 large well-cleaned carrots into lengths ly^ inch wide, then bore out small stems V/g inch in length with an apple corer ; place the vegetables into a saucepan, cover with boiling water ; add 1 teaspoonful sugar and boil till half done ; then drain and set them aside to cool. Prepare a forcemeat either of game, chicken, or pork tenderloin ; butter a plain timbale form, decorate the sides and bottom with the carrot and tumipsy put in the forcemeat, press it evenly on the sides and bottom with- out disturbing the decorations, then place it on ice or in a cool place. Select 2 heads of Savoy cabbage, remove the outside leaves, cut the cabbage into 4 parts, place them in a saucepan with Ys pound lean salt pork, and cover with boiling water ; add 1 tablespoonful sugar, and boil Yt ^out ; then drain off the water ; return the cab- bage to the saucepan ; add the pork, 3 white onions, 1 even table- spoonful salt, 1 even teaspoonful pepper, and cover with white broth. Season 2 well-cleaned partridges with 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, either plain or on bread croutons, and garnish with water cress ; add a little bouillon or broth to the gravy after removing most of the fat ; boil 2 minutes, then strain. The gravy may be poured over the birds or served separate. Prairie hens, pigeons, grouse, quails, and all kinds of birds are larded and roasted the same way. Prairie Hen or Partridge with Cabbage.— Gut 1 good- sized head of cabbage into 4 pieces ; place it in a saucepan with % pound of lean salt pork, add 1 tablespoonful sugar, cover with boil- ing water, and cook 20 minutes ; then drain off the water, retuiii the cabbage in a saucepan to the fire, cover with white broth ; add the pork, and season with 1 even tablespoonful salt, 1 even tea- spoonful pepper; add 3 white onions, cover and cook 2 hours. Pick, singe, and draw 2 fine plump partridges or prairie hens, wipe the insides with a clean cloth ; season with 1 teaspoonful salt, evenly 444 GAME. distributed ; spread 2 ounces butter over the breast ; lay the birds in a round pan just large enough to hold them ; set the pan in a hot oven, roast 15 minutes, basting frequently; then take out the birds, put them in the center of the cabbage, so that they are com- pletely covered with the cabbage ; cover them tightly and place the saucepan in a hot oven to bake 45 minutes. Add to the butter in which the partridges were roasted 1 fine-chopped onion, 1 table- spoonful fine-chopped carrots, 1 bay leaf, and 12 whole peppers ; cook over the fire 5 minutes ; then add 1 tablespoonf ul flour, stir and cook 3 minutes ; add 1 pint white broth, 1 even teaspoonf ul salt, cook slowly 8 minutes ; then strain into a sauce bowl. Prepare and cook at the same time Vspint of carrot balls, 1 pint potato balls, and Y, pint small white onions. Put the fowls on a hot dish, sur- round them with the cabbage ; cut the pork into small slices, lay them on top the cabbage ; arrange the carrots, potatoes, and onions in clusters around the dish of cabbage, and serve with the sauce. Partridge Saut^. — ^Cut 2 well-cleaned partridges into pieces; season them with 1 even teaspoonful pepper and 1 even tablespoon- f ul salt ; mix the seasoning and the partridges well together. Place a saucepan with 1 ounce butter over the fire, put in the partridges, cook 5 minutes ; turn the pieces over, cook 5 minutes longer ; then add 1 fine-chopped onion, 1 gill Madeira wine, cover and cook slowly 10 minutes. Place a saucepan with Y^ ounce butter, 1 table- spoonful chopped onion and the same of carrots over the fire, add Ys bay leaf, 6 whole peppers, cook 5 minutes ; add 1 teaspoonful flour, stir and cook 2 minutes ; add Yt pii^t of white broth, 1 gill of mush- room liquor, Ys ^^^n teaspoonful salt, cook slowly 10 minutes; then strain the sauce, add it to the partridges ; add Yt P^^^^ canned mush- rooms, cook slowly 10 minutes ; add last 1 tablespoonf ul lemon juic

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