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Partridges A-LA-daub

Partridges a-la-Daub are partridges wrapped in bacon and roasted, served with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Partridges A-LA-daub

Ingredients

Directions

Prepare

  1. Truss the partridges neatly.

  2. Wrap each partridge entirely in thin slices of fat bacon.

Roast and serve

  1. Roast the partridges until cooked through.

  2. Remove the bacon and let the partridges cool.

  3. Serve with jelly, similar to that used for pheasants.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Partridges
Form the main body of the dish, cooking through to tender meat during roasting.
Fat bacon
Wraps the birds to baste them with melting fat and keep the lean meat moist.
Jelly
Adds a sweet, fruity contrast to the rich, savoury meat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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