Skip to main content
Main

Roasted Partridges

Roasted partridges wrapped in bacon, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 each partridge.

Roast and serve

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

  2. Remove the bacon 5 minutes before finishing, sprinkle with salt, and brown the birds.

  3. 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 body of the dish, cooked whole and trussed for even roasting.
Fat bacon
Bastes the birds as it renders, keeping the lean meat moist and adding savoury flavour.
Brown gravy
Adds moisture and savoury depth to the served birds.

The step that matters

Removing the bacon 5 minutes before finishing. Bacon protects the lean meat during most of the roast, but the skin needs direct heat to brown. Removing the bacon at the right time lets the birds colour without drying out.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes