Partridges, Braised (a la Bearnaise)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1093. The excerpt below is the record exactly as published.
Partridges, Braised (a la Bearnaise).— Pluck and draw a brace of partridges, and wipe them carefully with a damp cloth inside and out, cut off the heads, and truss the legs like those of boiled fowls. Put them into a stewpan, with two-table-spoonfuls of oil and a piece of garlic the size of a pea, and turn them about over a clear fire until they are slightly browned all over, then pour over them two table-spoonfuls of strong stock, one glassful ©f sherry, and two table-spoonfuls of preserved tomatoes, with a little salt, and plenty of pepper
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