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Partridges, Braised (a la Peine)
From Cassell's dictionary of cookery, 1892
Serves 2
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 (ala Peine). — Truss a brace of partridges as if for boiling. PiU them with good game forcemeat, in which there are two or three truffles cut into small pieces, and tie thin slices of fat bacon over them. Slice a small carrot into a stewpan, with an onion, four or five sticks of celery, two or three sprigs of parsley, and an ounce of fresh butter. Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible, until the partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour, add as much browning as is necessary, and flavour with cayenne, half a dozen drops of the essence of anchovy, and a table- spoonful of sherry
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