Name: Partridge, Roasted
Ingredients: 2 partridges; vine leaves (or dripping); butter; coarse sea salt

Partridge, Roasted

Ingredients

2 partridges
vine leaves (or dripping)
butter
coarse sea salt

Directions

Prepare

Wrap the partridges in vine leaves and tie with string, or baste with dripping if vine leaves are unavailable.

Roast

Place them in a dripping pan and roast for 20 minutes.
Sprinkle with coarse sea salt before finishing roasting.

Serve

Serve the birds on a dry dish.

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: The main meat, which is cooked through by roasting in its wrapping or fat.
Vine leaves: Wrap the birds and help keep the meat moist while it roasts.
Dripping: Fat used to baste the birds, adding moisture and helping the skin brown.

“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.