Roasted Partridges

Ingredients

• Partridges for roasting should be young
• stuffed with raw, peeled, and seasoned truffles
• may be larded or covered with bacon
• basted with butter
• some good gravy
• bread sauce
• garnished with water cresses

Method

1. 1

   Truss and roast the partridges on the spit, basting with butter.

2. 2

   Serve whole or carved, with gravy, bread sauce, and garnished with water cresses.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 123. The excerpt below is the record exactly as published.

Roasted Partridges. Partridges for roasting should be young, this is the first point. They do not require to be kept long before cooking; they may be stuffed with raw, peeled, and seasoned truffles; truffled partridges constitute a very distinguished roast. They should be trussed with two strings, and may be larded or covered with bacon; they should, in preference, be roasted on the spit; twelve minutes suffice to roast tender partridges, if the fire is kept alive. While they are being cooked, they should be frequently basted with butter. Partridges, like nearly all game roasts, should be kept underdone. When the partidges are taken off the spit, and freed of the strings, they are either dished up whole, or carved, accord- ing as they are served on the table, or handed round to the guests. The carving of the partridges is done in several ways. The most elegant consists in slipping off the breast from the back part, to cut it up in three parts, and put it in form and in its place again. The partridges may also be divided into three parts, by cutting off at once a filet and a leg, so as to leave the breast part adhering to the backbone ; this is afterward done away with, and the partridge is formed again. With roasted partridges, some good gravy, bread sauce, water cresses, or simply some lemons in quarters, may be served. If the partridges are garnished with water cresses

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