Partridges a la Sierra Alborena

Ingredients

• 2 Partridges
• 2 slices of Bacon
• 2 Onions
• 6 Peppercorns
• Salt
• 2 Bay Leaves
• 1/2 gill Vinegar
• 1/2 gill Port Wine
• 1/2 pint Stock
• 2 tablespoonsful Salad Oil

Method

1. 1

   Truss the partridges and fry them in the salad oil for five minutes, with the onions cut in quarters, the bay leaves, and seasoning.

2. 2

   Then add the stock, vinegar, and wine.

3. 3

   Firmly cover the lid of the stewpan and stew very slowly for two hours.

4. 4

   Dish the birds, and strain the gravy round.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 17. The excerpt below is the record exactly as published.

partridges a la Sierra /ilborena. Ingredients. — 2 Partridges, 2 slices of Bacon, 2 Onions, 6 Peppercorns, Salt, 2 Bay Leaves, l/2 gill Vinegar, y2 gill Port Wine, Yz pint Stock, 2 tablespoonsful Salad Oil. METHOD. — Truss the partridges and fry them in the salad oil for five minutes, with the onions cut in quarters, the bay leaves, and seasoning. Then add the stock, vinegar, and wine. Firmly cover the lid of the stewpan and stew very slowly for two hours. Dish the birds, and strain the gravy round. IRabbit pie. I rabbit cut in neat joints, and gently simmered for an hour, then put it in a pie dish and season with flour, pepper, and salt mixed, adding about 3 slices of pickled pork, cut up into tiny pieces ; cover with pastry, and bake for about ^ of an hour. Steafc and Ifcidnep pie. INGREDIENTS. — 1 lb. Steak, half an Ox Kidney, 1 oz. Flour, mixed with a little Pepper and Salt, Y pint hot Stock. Method. — Cut up the steak and kidney and dip each piece in the seasoning, and place lightly in a pie MEAT DISHES AND HOT ENTREES. 51 dish. Cover the pie with pastry, either short crust or rough puff, make a large hole in the centre, decorate with some of the pastry and brush over with egg. Bake about ll/2 hours; a very hot oven for the first few minutes, then lower the gas considerably, leave the pie underneath the browning shelf until the pastry is Brown and then put the pie on the top of the browning shelf to finish cooking. When done, pour in the hot stock through the centre hole on the top. Steak, (Brillefc. Light the grill burners and turn the gas on full for one minute until the grill is red-hot ; then place the meat underneath the burners on the gridiron, and turn the gas down so that the flames do not touch the meat ; and if it be a chop, give it a fierce heat for one minute and then a gentle heat for three minutes on •one side, then turn it and cook the same on the other side, and it will be nicely cooked and brown. If a ■steak, allow it seven minutes on one side and five on the other, giving a fierce heat at first. Serve on a hot •dish, and put a little butter on the top. Steak, Stewefc. Ingredients.— i lb. thick Rump Steak, 2 ozs. Butter or Dripping, 1 Onion, 1 Carrot, 2 Mushrooms, 1 oz. Flour, 1 pint •Stock

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