Stewed Partridges

Ingredients

• Stuff the birds with delicately seasoned force-meat
• two slices of lean, raw ham
• with a sliced carrot
• a chopped onion
• a bunch of sweet herbs
• and a pint of stock
• dust with salt and pepper

Method

1. 1

   Stuff the birds with delicately seasoned force-meat, and lard the breasts with small strips of fat bacon; dust with salt and pepper.

2. 2

   Put two slices of lean, raw ham in the bottom of a saucepan, with a sliced carrot, a chopped onion, a bunch of sweet herbs, and a pint of stock; lay the birds on top, and set over a moderate fire to stew gently for an hour; then take up, strain the gravy, and rub the vegetables through a sieve; return to the saucepan, and set over the fire for ten minutes; crisp the lardons with a salamander; take up the birds on a heated dish, pour the gravy over, and garnish with small croutons of fried bread.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 209. The excerpt below is the record exactly as published.

Stuff the birds with delicately seasoned force-meat, and lard the breasts with small strips of fat ba- con ; dust with salt and pepper. Put two slices of lean, raw ham in the bottom of a saucepan, with a sliced carrot, a chopped onion, a bunch of sweet herbs, and a pint of stock

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