Partridge, to Roast

Ingredients

• 1 partridge
• a little flour
• a little butter
• gravy sauce
• bread sauce

Method

1. 1

   Roast the partridge like a turkey, and when a little under roasted, dredge with flour and baste with butter.

2. 2

   Serve with gravy sauce in the dish and bread sauce on the table.

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partridge is here presented as just taken from the spit ; but before it is served up, the skewers must be withdrawn.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 and vinegar ; and when it is thoroughly hot, lay it on the dish with sippets round It ; strain the sauce over the partridge, and lay on the onion in rings. PARTRIDGE, to Pot— Clean them nicely ; and season with mace, all- spice, white pepper, and salt, in fine powder. Rub every part well ; then lay the breast downwards in a pan, and pack the birds as close, as you possibly can. Put a good deal of butter on them ; then cover the pan with a coarse flour paste and a paper over, tie it close, and bake. When cold, put the birds into pots, and cover with butter. PARTRIDGE, to Roast. — Roast them like a turkey, and when a little under roasted, dredge them with flour, and baste them with butter ; let them go to table with a fine froth ; put gravy sauce in the dish, and bread sauce on the table. PARTRIDGE, to Stew. — Truss as for roasting ; stuff the craws, and lard them down each side of the breast ; roll a lump of butter in pepper, salt, and beaten mace, and put them inside ; sew up the vents ; dredge them well, and fry a light brown ; put them into a stew- pan with a quart of good gravy, a spoon- ful of sherry wine, the same of mush- room ketchup, a teaspoonful of lemon pickle, and a little mushroom powder, 1 anchovy, 4 a lemon, a sprig of sweet marjoram ; cover the pan close, and stew half an hour ; take out, and thicken the gravy ; boil it a little, and pour it over the partridges, and lay round them artichoke buttons, boiled, and cut in quarters, and the yolks of 4 hard eggs, if agreeable. PARTRIDGE PIE— Pick and singe 4 partridges ; cut off the legs at the knee; season with pepper, salt, chopped parsley, thyme, and mush- rooms. Lay a veal steak and a slice of ham, at the bottom of the dish ; put the partridges in, and half a pint of good broth. Put puff paste on the edge of the dish, and cover with the same; brush it over with egg, and bake an hour. PARTRIDGE SOUP. — Take 2 partridges ; skin them ; and cut them into pieces, with 3 or 4 slices of ham, a stick of celery, and 3 large onions cut into slices. Fry them all in butter till brown, but take care not to bum them. Then put them into a stew-pan, with 5 pints of boiling water, a few pepper- corns, a shank or two of mutton, and a little salt. Stew it gently 2 hours, then strain it through a sieve, and put it again into a stew-pan, with some stewed celery and fried bread ; when it is near boiling, skim it, pour it into a tureen, and serve it up hot. PARSLEY, to Crisp. — Wash it, put it into a Dutch oven, at a moderate distance from the fire, and keep turning it till crisp ; lay small pieces of butter upon it, but not to make it greasy. PARSLEY, and other Herbs to Dry — Pick them clean from all decayed leaves. Put in a sieve ; cover with blotting paper, and expose to the sun ; or in a very slow oven, and turn them often ; the quicker they are dried the better. Aromatic herbs, if not dried PAR ^95 PAS quickly, will lose much of their flavour. They may be dried also in a Dutch oven. Rub them, and pass through a sieve. Parsley thus prepared is very pleasant and useful ; it breaks into parts as small as are obtained by chopping. When parsley and butter are wanted, it Is only required to put a small quantity Into the saucepan with the butter. All dried herbs should be kept from the air in paper bags. PARSLEY, to Pickle.— Take a good quantity of curled parsley ; put it into very strong salt and water ; let it stand a week ; put it into another strong salt and water, and let it stand another week ; drain well ; put it in spring water, and change it every day for 3 days ; and scald it in hard water till it becomes green ; take out, and drain dry ; boil a quart of distilled vinegar a few minutes, wi.h mace, sliced nutmeg, and 2 or 3 shalots. When it is cold, pour it on the parsley, with 3 slices of horse radish. Keep for use. PARSLEY PIE.— Lay a fowl or a few bones of the scrag of veal, sea- soned, into a dish ; scald a colander- full of picked parsley in milk ; season ; and add to it the fowl or meat, with a tea-cupful of any sort of good broth, or weak gravy. When it is baked, pour into it a quarter of a pint of cream scalded, with the size of a walnut of but- ter, and a little flour

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