Partridges to Roast or Bake

Ingredients

• a brace of partridges
• two ounces of butter
• thin slices of fat bacon
• dried toast
• brown gravy or bread sauce
• watercress for garnish

Method

1. 1

   Hang partridges for flavor.

2. 2

   Pluck, singe, and draw.

3. 3

   Tie legs for plumpness.

4. 4

   Roast in a hot oven, basting with butter.

5. 5

   Serve on soaked toast with gravy and garnish with watercress.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 64. The excerpt below is the record exactly as published.

Partridges to Roast or Bake.— I he birds should hang as long as possible or the flesh will be hard and of little flavour. Pluck, singe, and draw the bird, if not already done. lo give the birds a plump look, pass a needle and cord through the back below the thighs, then again through the body and legs, and tie the strings firmly. Put the birds in the eras oven, and baste them with butter (about Two ounces for each bird). They will be done in about twenty-five to forty minutes. Dish them up on dried toast which has been previously soaked under them whilst cooking. Brown gravy or bread sauce should be served, and the dish gar¬ nished with watercress. If preferred, two or three thin slices of fat bacon tied round the birds before they are placed in the oven will greatly improve their flavour. Cost about 2s. 6d. to 3s. 6d. a brace, sufficient for four persons. Cold Partridges Masked with Sauce. — After roasting a brace of partridges

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