Roast Partridge

Ingredients

• Thoroughly clean four partridges
• Rub out and inside with salt and pepper
• put in a roasting pan with a cup of water

Method

1. 1

   Thoroughly clean four partridges in and outside.

2. 2

   Pin over the breast of the partridges a long thin strip of bacon.

3. 3

   Rub out and inside with salt and pepper, and put in a roasting pan with a cup of water for 4 partridges.

4. 4

   Roast in a hot oven for 30 minutes, basting every 5 minutes.

5. 5

   When birds and gravy are a rich brown pour over them a cup of slightly sour cream.

6. 6

   Let the cream bubble up in the pan for a minute, baste once more, and serve with gravy poured over the partridges on toast.

7. 7

   Garnish with baked oranges.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 14. The excerpt below is the record exactly as published.

Roast Partridge Thoroughly clean four partridges in and outside. Pin over the breast of the partridges a long thin strip of bacon. Rub out and in side with salt and pepper, and put in a roast- ing pan with a cup of water

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