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Roasted Partridges

Roasted partridges wrapped in bacon, seasoned with sea salt, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Roasted Partridges

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pluck, draw, and truss the partridges.

  2. Wrap thin slices of bacon around them.

Roast and serve

  1. Roast in a hot oven at 400 °F (200 °C) for 15 minutes.

  2. Remove the bacon 5 minutes before serving.

  3. Sprinkle the birds with salt.

  4. Brown the birds.

  5. Serve the partridges on a hot dish with brown gravy.

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 protein that is cooked whole and served as the centrepiece.
Fat bacon
Bastes the birds with melting fat, keeping the lean meat moist and adding savoury flavour.
Brown gravy
Adds moisture and savoury depth to the served birds.

The step that matters

Remove the bacon 5 minutes before serving. Removing the bacon near the end lets its surface crisp and brown the skin, while the birds finish cooking without the fat dripping away too long and drying the 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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