Partridge, to Hash

Ingredients

• 1 partridge
• an onion
• a little butter
• a little port wine
• a little vinegar

Method

1. 1

   Cut up the partridge as for eating; slice an onion into rings.

2. 2

   Roll a little butter in flour, put them into a tossing pan, and shake it over the fire until it boils.

3. 3

   Add the partridge with a little port wine and vinegar; when thoroughly hot, lay it on a dish with sippets around it, strain the sauce over the partridge, and lay on the onion rings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 367. The excerpt below is the record exactly as published.

partridge is here presented as just taken from the spit ; but before it is served up, the skewers must be withdrawn. It is cut up in the same manner as a fowl. The wings must be taken off in the lines a, b, and the merrythought, in the line c, d. The prime parts of a partridge are the wings, breast and merrythought, but the bird being small, the two latter are not often divided. The wing is PAR 294 FAR considered the best, and the tip of it reckoned the most delicate morsel of all. PARTRIDGE, to Dress a la braise. — Trass the legs into the bodies of 2 brace of partridges ; lard, and season with beaten mace, pepper, and salt ; lay slices of bacon, beef, and veal, a small carrot, and onion, cut small, sweet herbs, and some whole pepper : put in the partridges with the breasts downwards ; lay thin slices of beef and veal over them, and some parsley shred fine ; cover, and stew 8 or 10 minutes over a slow fire ; shake the pan, and pour into it a pint of boiling water ; cover close, and let it stew half an hour over a quicker fire ; turn out the birds ; keep hot ; pour into the pan a pint of thin gravy ; boil till reduced to half a pint ; strain, and skim off the fat. Cut a veal sweetbread small, small mushrooms, cockscombs, and fowls’ livers, stewed half an hour in a pint of gravy ; some artichoke buttons, and asparagus tops, blanched in warm wa- ter ; then add the other gravy to this, and put in the partridges to heat ; when hot, pour some sauce over them, and serve. PARTRIDGE, to Hash. — Cut up the partridge as for eating ; slice an onion into rings ; roll a little butter in flour ; put them into the tossing pan, and shake it over the fire till it boils, put in the partridge with a little port wine

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