Roast Partridge, Spanish Style

Ingredients

• a pair of partridges
• two well-wiped Gorgona anchovies
• a layer of sliced tomatoes
• sufficient salt and pepper to season
• a few sprigs of parsley
• a teaspoonful of soy
• a gill of good stock

Method

1. 1

   Truss the partridges and stuff with anchovies.

2. 2

   Line a roasting tin with bacon and tomatoes, place the partridges, season, and baste with oiled butter.

3. 3

   Roast for about 30 minutes.

4. 4

   Serve with strained gravy colored with soy and stock.

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

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