Roasted Partridges (Kabab-i-Titer)
From Banquets of the nations, 1911
Serves 2
Chickens, pheasants, and guinea-fowls can be cooked similarly.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 145. The excerpt below is the record exactly as published.
clean partridges stabbed all over with a sharp-pointed knife, rub in some ground salt and garam masalla, and let stand for four hours. After which fry them in two ounces of ghee till lightly browned all over. Mix the yolk of an egg with two ounces of thick milk curd
Cook this with the app: pantry check, scaling, and the assistant.