Roast Partridge

Ingredients

• a piece of fresh fat pork
• the dressed partridge
• a piece of butter

Method

1. 1

   Tie pork over the breast of the partridge, season inside and out with salt and pepper, place in a roasting pan with butter, and roast in the oven for about thirty minutes.

2. 2

   Serve with lemon, watercress, and bread sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 33. The excerpt below is the record exactly as published.

Roast partridge, bread sauce Jets de houblons Soufflee potatoes Endives salad Fancy ice cream Assorted cakes Coffee Eggs Bagration. Put on a platter some boiled rice, lay a fresh hard- boiled egg, cut in two, on top, and cover with the following1 sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil. Chicken hash on toast. Cut the breast of a boiled fowl in small squares. Put in a casserole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together. Serve on a platter on dry toast. Aiguillettes of sole, hoteliere. Put aiguillettes of sole (long fillets) in a buttered pan, season with salt and pepper, cover with a glass of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Bearnaise sauce and pour over the fish. Mock turtle soup. Put in pan six pounds of cut veal bones, two sliced onions and one carrot, and four ounces of butter, and roast until brown. Then add one-quarter pound of flour and brown again. Change to a vessel, add two gallons of water, one can of tomatoes, a bouquet garni, some salt, a spoonful of black pepper berries, and two cloves, and boil for two hours. Add one pint of cooking sherry and boil again for thirty minutes. Skim, and remove the grease from the top, and strain through a cheesecloth. Then take one-quarter of a boiled calf's head and cut in small squares and put in a casserole with one glass of dry sherry wine, a little salt and Cayenne pepper, and boil for five minutes. Now add the strained soup to the calf's head. Before serving add three thin slices of smoked beef tongue cut in small diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small squares. Roast partridge. Tie a piece of fresh fat pork over the breast of the dressed partridge, season inside and out with salt and pepper, put in roasting pan with a piece of butter

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