Roast Partridge, English Style

Ingredients

• a pair of well-hung partridges
• baste well with oiled butter
• a piece of toasted or fried bread
• a handful of well washed and picked watercress
• serve with gravy

Method

1. 1

   Truss the partridges and roast before a brisk fire, basting with oiled butter for about 20 minutes.

2. 2

   Serve on toasted bread with watercress and gravy.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 363. The excerpt below is the record exactly as published.

oast Partridge, Spanish Style). — Procure a pair of partridges ready trussed for roasting. Put two well-wiped Gorgona anchovies into the body of each bird. Line a small roasting-tin with a few rashers of bacon, put a layer of sliced tomatoes on top, place in the partridges. Add sufficient salt and pepper to season, also a few sprigs of parsley, baste well with oiled butter, and roast in the oven for a good half- REMOVES AND ROASTS 42T hour. Baste occasionally. When done take out the birds, untruss, dish up on a hot dish, skim off the fat from the gravy. Add a teaspoonful of soy to colour it ; also a gill of good stock. Boil up and cook for a few minutes, then strain over the birds and serve. 1236. Perdreaax d la Crapaudine ( Partridge , Crapaudine Style). — Fresh-killed partridges are best for this dish. Pluck, singe, and draw the birds ; split each bird down the back, spread open, wipe the inside, flatten with a cutlet-bat, and skewer them so as to keep flat. Brush over well with sweet salad oil, season with salt and pepper, dip in fresh bread-crumbs, sprinkle over some more oil, place them on a gridiron previously cleaned and rubbed with a piece of fat bacon. Grill on a brisk fire at first and finish over a slow fire ; they will take from twenty to twenty- five minutes, according to the size of the birds. Remove the skewers. Dress the partridges on a hot dish pyramid fashion, and send to table accompanied with a boat of remoulade sauce (No. 285). Great care must be bestowed on the grilling, so as not to let them brown ; the birds should be of a light brown colour. 1237. Fried Bread-Crumbs. — Put three ounces of fresh bread-crumbs in a frying-pan with about half an ounce of butter. Fry over the fire a light brown colour, stirring continually, and place on a sieve for a few minutes before the fire to drain. 1238. Perdreaux rdf is d 1’Anglaise. — Procure a pair of well-hung partridges ready trussed for roasting. Hang them before a brisk fire and baste well with oiled butter. They will require about twenty minutes to cook, but need occasional basting. When done untruss, dish up on a piece of toasted or fried bread ; garnish with a handful of well washed and picked watercress and fried bread- crumbs. Serve with gravy

Cook this with the app: pantry check, scaling, and the assistant.