Partridges a la Chipolata
From The thorough good cook, 1895
Serves 1
Pay attention to the timing of adding ingredients.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 153. The excerpt below is the record exactly as published.
Partridges a la Chipolata. Brown some bacon cut into dice. Make a browning, into which you put the limbs of partridges ; pour over them some broth (p. 77) and a glass of white wine ; add mushrooms, the bacon, some button-onions fried in butter, and some boiled sausage-meat Avith the skin removed ; add a score of cfrilled chestnuts, and let all stew together, with a bunch of mixed herbs
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