Roast Partridge
From The paper-bag cookery manual, 1911
Can also be used for pigeons, young chickens, and other small birds.
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.
Roast Partridge. Pick, draw, singe, and truss a brace of partridge, cover the breast portion of each with a thin slice of fat bacon, and put about a tea-spoonful of seasoned butter
Cook this with the app: pantry check, scaling, and the assistant.