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To Roast Partridges
From Modern cookery, in all its branches, 1884
Serves 2
Serve with fried breadcrumbs or allow guests to take them directly.
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
Nutrition per serving
60Calories
8 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories60 kcal
Protein8.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol22 mg
Sodium11 mg
Potassium68 mg
Calcium4 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate1.3 mcg
Choline21 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 267. The excerpt below is the record exactly as published.
TO ROAST PARTRIDGES. [In season from the first of September to the second of FebnJJtry, and as long as they can be preserved fit for table from that time.] Let the birds hang as long as they can possibly be kept without becoming offensive; pick them carefully, draw, and singe them; GAME. CHAP. XV.J 289 wipe the insides thoroughly with a clean cloth ; truss them with the head turned under the wing and the legs diawn close together, not crossed. Flour them when first laid to the fire, and baste them plentifully with butter. Serve them with bread sauce, and good brown gravy . a little of this last should be poured over them. In some counties they are dished upon fried bread-crumbs, but these are better handed round the table by them- Partridge trussed, selves. Where game is plentiful we re- commend that the remains of a cold roasted partridge should be well bruised and boiled down with just so much water, or unfla- voured broth, as will make gravy for a brace of other birds : this, seasoned with salt
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