Roasted Partridge

Ingredients

• Dress and truss the partridge as chicken.
• Add 2 cupfuls of boiling water.
• Dot with butter.

Method

1. 1

   Cover the breast with thin slices of bacon or salt pork.

2. 2

   Put into a baking pan and roast for 45 minutes, basting frequently.

3. 3

   Place on a hot platter, dot with butter, and serve with a gravy made by thickening the drippings in the pan and adding rich milk and seasonings.

Nutrition per serving

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 70. The excerpt below is the record exactly as published.

Dress and truss the partridge as chicken. Cover the breast with thin slices of bacon or salt pork. Put into a baking pan and add 2 cupfuls of boiling water. Roast 45 minutes, basting fre- quently. Place on a hot platter, dot with butter and serve with a gravy made by thickening the drippings in the pan and adding rich milk and seasonings. To broil partridge, split down the back and rub all the surfaces with butter. Broil 30 minutes, browning on both sides. Sprinkle with salt and pepper and serve on buttered toast. CHAPTER 24 STUFFINGS Bread Stuffing 4 cupfuls bread 1 tablespoonful parsley iy2 teaspoonfuls salt 4 tablespoonfuls butter % teaspoonful pepper hot milk or water to moisten Mix the salt and pepper and sprinkle over the finely broken bread crumbs. Add the chopped parsley and the melted butter. Pour on the hot liquid gradually and mix thoroughly, stirring lightly. One-half teaspoonful of sage may be used in place of the parsley. Onion Stuffing Make as Bread Stuffing, adding 2 tablespoonfuls of chopped onion. Oyster Stuffing Make as Bread Stuffing, adding 25 washed and well drained oysters. Celery Stuffing Make as Bread Stuffing, adding 1 cupful of chopped celery. If celery is not available, 1 teaspoonful of celery salt may be added to the dressing and only ^ teaspoonful of salt used. Potato Stuffing 2 cupfuls mashed potatoes 1% teaspoonfuls salt 1^> cupfuls bread crumbs 4 tablespoonfuls butter 2 tablespoonfuls grated onion 2 tablespoonfuls cream % teaspoonful pepper 1 egg Boil and mash the potatoes and while hot add the other in- gredients. If one wishes, 1 teaspoonful of sage and 2 tablespoon- fuls of finely chopped salt pork may be added. 144 STUFFINGS 145 Walnut Stuffing Make Potato Stuffing, omitting the onion, sage and fat pork and adding 1 cupful of chopped black or English walnuts. Use in stuffing tame ducks and rabbits. Apple Stuffing 2 cupfuls apples 1 cupful raisins Chop the pared and cored tart apples together with the seeded raisins and use in stuffing a goose. Peanut Stuffing Mix together 4 cupfuls of warm boiled rice, % cupful of peanut butter, 1 tablespoonful of onion juice, 2 tablespoonfuls of chopped parsley and salt and pepper to taste. If this is not bound together well, add a little rich cream. Cracker Stuffing Scald ll^ cupfuls of milk and pour over 2 cupfuls of cracker crumbs. Add % cupful of melted butter, 1 egg well beaten, 1 teaspoonful of salt and 14 teaspoonful of pepper. Chestnut Stuffing 4 cupfuls chestnuts \i teaspoonful pepper Yo cupful butter 4 tablespoonfuls cream 1 teaspoonful salt 1 cupful cracker crumbs Shell and blanch the chestnuts by cutting a half -inch gash on the flat sides and putting into a frying pan, allowing 2 tea- spoonfuls of butter. Shake over the stove until the butter is melted. Put in the oven and let stand 5 minutes. Eemove from the oven and take oif the shells with a small knife. The shelling and blanching are accomplished at the same time. Cook the chestnuts in salted boiling water until tender. Drain, mash, add the butter, salt, pepper, cream and cracker crumbs and mix thoroughly. CHAPTER 25 PASTRY The important rules to heed in pastry making are: use in- gredients which are as cold as it is possible to have them, avoid handling the pastry any more than is necessary and last, but not least, do not add any more water than is needed to hold the flaky particles of the fat and flour mixture together. In the cold weather or with the use of a refrigerator in the summer, the flour, salt and fat may be combined in large quanti- ties, placed in covered glass or earthenware jars and kept on hand. Then when pies are desired, water may be added to a portion of this mixture and the pastry may be rolled out quickly. Having this pastry mixture prepared is a great convenience when unexpected guests or crews of men come. Plain Pastry 4% cupfuls flour 4 teaspoonfuls salt 1^ cupfuls shortening cold water to moisten Mix the flour, salt and shortening together. The fat may be cut in with a knife. Add just enough water to make the parti- cles adhere together. Turn on a lightly floured board, roll thin, handling as little as possible. This makes 3 two-crust pies of ordinary size. Sweet Pastry 4 cupfuls flour 1% cupfuls butter 1 cupful brown sugar % teaspoonful salt Mix the flour and salt and cut in the fat with a knife. Roll very thin. Cut with a round cutter, using a doughnut cutter to make half the circles. Use jelly, orange or chocolate fllling or jam to fill these tarts, placing the circle with the hole in the center on a plain one to make a tart. 146 PASTEY 147 Dorothy's Pastry 3 cupfuls flour V2 cupful butter 3 teaspoonfuls salt V2 cupful lard % cupful cold water Mix the dry ingredients, work the lard into them and add the water. Turn this mealy mixture on a lightly floured board and with a knife pat in shape. Roll 14 iiich thick. Place the cold butter, which has been washed and chilled, in the center and fold the pastry over it. Roll out, fold over and repeat this process 3 times. Then the pastry is ready to be baked. Raised Pastry 3 cupfuls pastry flour 1 teaspoonful baking powder 1 teaspoonful salt % cupful shortening cold water to moisten Mix the dry ingredients, cut in the fat and chill the mixture. Then add cold water, roll the crust and bake in a hot oven. Apple Pie Wash, pare and slice thinly tart, easily cooked apples. Cover a pie tin with pastry, arrange the slices of apples in the tin and sprinkle liberally with sugar, either brown or white. Dot with butter.

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