Roast Partridge

Ingredients

• a pair of partridges
• a little butter
• a pint of coarse breadcrumbs
• salt
• pepper

Method

1. 1

   Dress the partridges and put them before a hot fire or in a very hot oven to brown quickly.

2. 2

   After browning, season with salt and pepper, baste with a little butter, and cook for about half an hour.

3. 3

   Fry the breadcrumbs brown in hot fat, then serve the roast partridge on the fried breadcrumbs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 197. The excerpt below is the record exactly as published.

a little butter" over them. Serve them with a dish of currant-jelly, or with the gravy in the dripping- pan, first removing the grease from it. The pork may be omitted if the flavor is not Uked. PRAIRIE CHICKENS BROILED. Pluck and singe the birds, wipe them with a wet towel, split them down the back, ■ draw them, and place them between the bars of a buttered double wire gridiron. First expose the inside to the fire until it begins to brown ; turn the breast to the fire, and slightly brown it ; next rub a little butter all over the bird, season it with salt and pepper, and broil it quite brown on the inside, cooking it at least ten minutes ; then finish browning the breast quickly. Serve the prairie-chicken hot, on a hot dish, with a tablespoonful of butter laid over it as soon as it is dished, and send it at once to the table. BROILED PARTRIDGE. Pluck a pair of partridges, singe them, and wipe them with a wet towel ; split them down the back, breaking the merry- thought or wish-bone to make the breasts lie flat ; rub them all over with cold butter, lay them between the bars of a double wire gridiron, and quickly broil them brown over a hot fire ; serve them with currant-jelly, after lightly sea- soning them with salt and pepper. Watercresses, lettuce, cucumbers, or Saratoga potatoes may be served with broiled grouse, or they may be placed on hot slices of buttered toast. 362 PRACTICAL AMERICAN COOKERY. BOAST PARTRIDGE. After a pair of partridges are dressed, put the birds before a hot fire, or in a very hot oven, and brown them quickly ; after they are brown, season them with salt and- pepper, baste them with a little butter, and allow them to cook for about half an hour ; meantime fry a pint of coarse bread- crumbs brown in the frying-kettle, taking care to have the fat smoking hot ; when they are brown, take them up with a skimmer, and lay them on brown paper to free them from grease ; serve the roast partridge on the fried bread-crumbs. If gravy is desired, make it from the drippings in the pan. according to directions already given with roast-bird recipes. ROAST PTARMIGAN. Ptarmigan, or white grouse, also called willow groiise, a rare bird, is sometimes marketed. It should be kept as long as possible, and then carefully dressed, and either baked or roasted, and served on fried bread-crumbs. The crumbs are first sifted to secure rather larg-e ones of even size, and then fried golden brown in plenty of smoking-hot fat ; only a moment is required to fry them, and as soon as they are properly colored they should be skimmed out of the fat at once, and laid on brown paper to free them from grease. Either brown gravy or bread-sauce is served with ptarmigan. PHEASANTS GARNISHED WITH SNIPE. In this dish, both the pheasants and the snipe are roasted ; the latter may each have an oyster inserted in it after it is dressed, or a small slice of bacon or fat salt pork wrapped about it, as directed in the recipe for barded birds. The small birds are arranged around the larger ones, and in serving they are helped with them. Any green salad or celery may be served with this dish. ROASTS {ROTIS). 363 ROAST GUINEA-FOWL. When guinea-fowl is young and tender, it is vfery nice. To dress it, pluck it carefully, singe it, draw it without breaking the entrails, and wipe it with a wet towel; if stuffing is desired, use any of the force-meats already given for duck or goose, omitting the sage. Roast the birds before an open fire, or bake them in a hot oven, seasoning them, after they are brown, with salt and pepper

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