Roasted Partridge

Ingredients

• 2 fine partridges
• 1 even tablespoonful salt
• 2 ounces butter
• 4 ounces larding pork

Method

1. 1

   Prepare the partridges, season, and roast with larding pork and butter.

2. 2

   Dress on a hot dish, strain gravy, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 297. The excerpt below is the record exactly as published.

2 fine partridges, singe, draw, wipe, and truss them nicely; season with 1 even tablespoonful salt; lay a few slices of larding pork in a roasting pan, put the partridges on top the pork, spread 2 ounces butter over them, and cover the breasts with thin slices of larding pork ; place the pan in a medium-hot oven, roast and baste frequently till done (if the gravy should become too brown, add a little water). Dress the par- tridges on a hot dish, lay a border of triangle bread cro&tons around the dish, and brush the birds over with glaze ; free the gravy from fat, add a few spoonfuls broth, cook 2 minutes ; then strain and serve in a sauce bowl ; or dilute 1 teaspoonf ul cornstarch with a little cold wa- ter, add it to the gravy ; add sufiQcient broth to make a creamy sauce, cook a few minutes, then strain. The partridges may be cut in halves, then arranged neatly on a hot dish, and served the same way. Partridge k la Sonbise.— Truss 2 well-cleaned partridges, season with 1 even tablespoonful salt; place a saucepan with 4 ounces larding pork

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