nut-freeegg-freesoy-freefish-freeshellfish-free
Partridges
From Twentieth century home cook book, 1905
Serves 2
Garnish with lemon slices.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 78. The excerpt below is the record exactly as published.
PARTRIDGES. Prepare partridges as you would chickens, but leave the feet on, scald- ing them and drawing off their skin ; skewer up the feet, crossed over the vent, larder the breast with boiled fat ham, roast over a moderate fire forty minutes, and baste with butter before you take them up. Make a gravy from half a pint of stock (white) and one spoonful of flour and two of but- ter, braided together, or serve with bread sauce. Garnish with slices of lemon. 140 TWENTIETH CENTURY HOME COOK BOOK. QUAILS. Quails are dressed like patridges, with the exception that instead of lard- ing you may skewer a thin slice of pork to the breast, allowing it to cover the whole breast. Roast over a good fire twenty minutes ; sen^e with apple sauce and toast. QUAIL ON TOAST. Split the bird down the back ; clean nicely, wash well, and wipe very dry, salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.