Roast Partridge
From The Cook County cook book, 1912
Serves 2
Variation includes tying legs and wings closely and cooking with water.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 206. The excerpt below is the record exactly as published.
ROAST PARTRIDGE.— Pick, draw and wash carefully. Truss them, binding thin slices of smoked bacon around them. Roast 15 minutes in a hot oven. About 7 minutes before serving, remove the bacon, salt the partridge lightly, and brown them in an oven. Serve with a gravy. — ^^Mrs. E. D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK 301 VARIATION I. — Select plump birds, pick and clean as you would chickens, washing them) out quickly in cold water. To allow them to lie in the water injures their ffavor. Tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water
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Cook this with the app: pantry check, scaling, and the assistant.