nut-freeegg-freesoy-freefish-freeshellfish-free
Roast Partridge
From Miss Parloa's kitchen companion, 1887
Serves 6
Baste with hot water and butter.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 159. The excerpt below is the record exactly as published.
Roast Partridge. For six persons cook two partridges. Pluck and draw them, and wash them very quickly in cold water. Halve an onion, and put a piece into the body of each bird. Truss the partridges, and lard the breasts. Dredge with salt, and rub soft butter over the legs and breast; then dredge the entire birds VARIOUS MODES OF COOKING MEAT. 303 thickly with flour. Place in a pan, breasts up, and set in a very hot oven. Eoast for forty minutes, basting three times with butter, water, or stock, salt, pepper, and flour. Use half a dozen table-spoonfuls of hot water and three of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.