Roast Partridge
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 14. The excerpt below is the record exactly as published.
ROAST PARTRIDGE. Pluck, draw, and wipe the partridge carefully inside and out ; cut off the head, leaving sufficient skin on the neck to skewer back; bring the legs close to the breast, between it and the side bones, and pass a skewer through the pinions and thick part of the thighs, j When the bird is firmly and plumply trussed, roast it before a nice bright fire; keep it well basted and a few minutes before serving, flour and froth it well. Dish it, and serve with gravy and bread sauce
Cook this with the app: pantry check, scaling, and the assistant.