Roast Partridges
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 364. The excerpt below is the record exactly as published.
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 and bread sauce (No. 235)
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