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Roast Partridges

Roast partridges trussed with bacon, roasted, and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 partridges and bind them with slices of smoked bacon.

Roast and serve

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

  2. Remove the bacon 7 minutes before serving, lightly salt the partridges, and brown them in the oven.

  3. 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 cooks through and is served whole.
Smoked bacon
Wraps the birds to add fat and smoky flavour that bastes the lean meat.

The step that matters

Removing the bacon 7 minutes before serving. Lean game birds can dry out, so the bacon protects them while roasting. Removing it late lets the skin brown and crisp, and the browning gives the surface its roasted flavour.

“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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