cookbooks

Partridge A La Paysanne Recipe

When you have picked and drawn them, truss and put them on a skewer, tie

them to a spit, and lay them to roast. Put a piece of fat bacon on a

toasting fork, and hold it over the birds, that as it melts it may drop

upon them while roasting. After basting them well in this manner, strew

over a few crumbs of bread and a little salt, cut fine some shalots,

with a little gravy, salt and pepper, and the juice of half a lemon. Mix

all these over the fire; thicken them up; pour them into a dish, and lay

your partridges upon them.

Vote

1
2
3
4
5

Viewed 4223 times.


Other Recipes from Game.

Yorkshire Pudding
Roast Duck With Apples
Roast Quail With Bread Sauce
Venison Steak
Stewed Pigeons
Bread Sauce
Turkey Or Veal Stuffing
Hare To Dress
Hare To Roast
Another Way
Hare To Hash
Hare To Jug No 1
Hare To Jug No 2
Hare To Jug No 3
Hare To Jug No 4
Hare To Mince
Hare To Stew
Hare Stuffing
Partridge To Boil
Partridge To Roast
Partridge A La Paysanne
Partridge A La Polonaise
Partridge A La Russe
Partridge Rolled
Partridge Stewed