Skip to main content
Main

Roast Partridges

Roast partridges with smoked bacon, seasoned with coarse sea salt, served with brown gravy.

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

Roast 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. Pick, draw, and wash the partridges carefully.

  2. Truss the birds and bind thin slices of smoked bacon around them.

Roast

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

  2. Remove the bacon about 7 minutes before serving.

  3. Lightly salt the partridges.

  4. Brown them in the oven.

  5. Serve 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 roasted whole and trussed for even cooking.
Smoked bacon
Wrapped around the birds to add fat and smoky flavor while they roast.

The step that matters

Remove the bacon about 7 minutes before serving. Timing this removal lets the bacon crisp and the birds brown without the bacon burning or drying out the meat, since lean game dries quickly in dry oven heat.

“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