Roast Partridge
From Buckmaster's cookery, 1887
In selecting a partridge, see that the spurs are small; look at the under feathers of the wings.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 117. The excerpt below is the record exactly as published.
ROAST PARTRIDGE. Ingredients. Partridge. Bacon. Watercresses
Cook this with the app: pantry check, scaling, and the assistant.