Partridge Sodge-Podgel

Ingredients

• 1 brace of partridges
• 0.5 lb. streaky bacon
• 2 sheep's kidneys
• 6 to 8 sauce oysters (bearded)
• 1 shallot
• 4 potatoes
• 1 gill stock
• 1 oz. butter
• salt
• pepper
• cayenne

Method

1. 1

   Procure the partridges ready trimmed for roasting, bone them, and cut into neat pieces.

2. 2

   Cut the bacon into slices, skin and slice the kidneys, peel and chop the shallot, wash, peel, and cut the potatoes into round slices.

3. 3

   In a fire-proof tureen or large pie dish, butter it well, and fill with alternate layers of partridge, bacon, kidneys, and oysters; include at least one layer of potato slices in the centre.

4. 4

   Season each layer with pepper, salt, and a pinch of cayenne; sprinkle chopped shallot over the top.

5. 5

   Pour in the stock, melt the butter, dip remaining potato slices in butter, and arrange neatly on top.

6. 6

   Cover with buttered paper and cook in a moderately heated oven for about two hours.

7. 7

   When done, remove the paper, sprinkle with parsley, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 312. The excerpt below is the record exactly as published.

Partridge Sodge-Podgel — 1 brace of partridges, % lb., streaky bacon, 2 sheep's kidneys, 6 to 8 sauce oysters (bearded), 1 shallot, 4 potatoes, 1 gill stock, 1 oz. butter, salt, pepper, and cayenne

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