Roast Partridge or Prairie Hen Filled

Ingredients

• 2 fine plump partridges
• 1 even tablespoonful salt
• 1/2 pound of large chestnuts
• a little sugar
• 1 tablespoonful fine-chopped onion
• 1 ounce butter
• 1/2 pound sausage meat
• the 2 fine-chopped livers
• 1 even teaspoonful salt
• 1/2 teaspoonful pepper
• 2 ounces butter
• 1 gill of broth or water
• 1 tablespoonful flour

Method

1. 1

   Pick, singe, and draw 2 partridges, season with salt.

2. 2

   For dressing, boil chestnuts, mash, and mix with fried onion, sausage meat, and livers.

3. 3

   Fill partridges, sew up, and roast in a pan with butter.

4. 4

   Baste frequently, adding broth or water as needed.

5. 5

   Prepare gravy with flour and broth, strain, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 300. The excerpt below is the record exactly as published.

1 tablespoonful flour, stir and cook 3 minutes ; add V/^ cupful of the above-named broth, V9 cupful 446 GAMB. mushroom liquor, 13 canned mushrooms, 1 even teaspoonful salt, V^ teaspoonf ul pepper, Y, gill of sherry wine, cook 10 minutes. Fifteen minutes before serving place the fillets in a hot oven, and roast 12 minutes; then remove. Pour through a funnel sufficient boiling water in the pan with the dumplings, set them over the fire, and simmer 6 minutes ; then carefully remove them with a skimmer to a hot dish, pour over the sauce, and arrange the fillets in a circle around the dish. Fillets of partridges and prairie hens may be pre- pared the same as chicken fillets. Boast Partridge or Prairie Uen^ Filled.— Pick, singe, and draw 2 fine plump partridges, wipe-out the inside, season with 1 even tablespoonful salt For the dressing, boil V^ pound of large chest- nuts 20 minutes ; drain, remove the shell and brown skin ; return the chestnuts, in saucepan, to the fire, cover with milk, add a little sugar, and boil till tender; remove and mash them fine; fry 1 tablespoonful fine-chopped onion in 1 ounce butter 5 minute with- out browning ; add % pound sausage meat and the 2 fine-chopped livers, stir and cook 10 minutes ; then take it from the fire, add the chestnuts, season with 1 even teaspoonful salt. Ye even teaspoonfnl pepper, and fill the partridges with this ; sew it up, truss the legs inside, lay the birds in a roasting pan no larger then necessary to hold them ; pour over 2 ounces butter, set the pan in a medium-hot oven, and roast till light brown, basting frequently ; then add 1 gill of broth or water

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