Roast Partridge
From English and French cookery, 1890
Roasting time: 30 to 40 minutes.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 59. The excerpt below is the record exactly as published.
Roast Partridge. — Cut off the head, and leave enough skin on the neck to skewer securely. Draw the legs close to the breast, pass the trussing-needle and string through the pinions and the middle joints of the thighs, and tie and skewer the legs. If the heads are left on, they should be brought round, and turned under the wing, with the bill laid on the breast. Put the bud down before a clear fire, baste liberally with butter, and a few minutes before taking up flour well, to brown nicely. The bird may be dished upon fried breadcrumbs, or upon a slice of buttered toast, which has been soaked in the gravy in the pan, or may be put on a hot dish, and garnished with watercresses. Brown gravy and bread-sauce should be sent to table ; bacon, tied round the birds
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