Stewed Partridges
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 104. The excerpt below is the record exactly as published.
Stewed partridges. Brochet au bleu. Pickled pike. Chicorée au velouté,. Purée of chicory with cream. Baba au rhum. Baba or rum cake. Hashed boiled beef. Brown some young onions in butter, sprinkle with flour, and moisten with a tumblerful of red wine, and half a tumblerful of stock ; add some mushrooms, laurel leaves, thyme, salt and pepper ; when done, pour over some slices of cold boiled beef, which have been laid in a tin dish, simmer in the oven for half an hour, and serve. Stewed partridges. Pluck, draw, singe, and truss your partridges; lard with highly-flavoured bacon, and place in a saucepan, with onions, carrots, slices of bacon, a bouquet of mixed herbs, and equal quantities of stock and white wine
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