Roasted Partridges
From Kirmess cook book, 1907
Serves 2
Serve with brown gravy.
Presented as published in 1907. 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 Kirmess cook book (1907), page 82. The excerpt below is the record exactly as published.
ROASTED PARTRIDGES. Oscar, Waldorf-Astoria. Pluck the partridges, draw and truss them, and fasten some thin slices of fat bacon round them, roast for fif- teen minutes in a hot ove
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