To Roast Partridges
Ingredients
Directions
Prepare
Hang the birds until ready to prepare.
Carefully pick and draw the partridges, then singe them.
Wipe the insides thoroughly with a clean cloth.
Truss the birds with the head under the wing and legs drawn close together or crossed.
Roast
Roast them over a hot fire, basting frequently.
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 protein; the birds are cooked whole, so trussing keeps their shape even during roasting.
- Coarse sea salt
- Seasons the birds and draws out surface moisture, which helps the skin brown.
The step that matters
Roast over a hot fire, basting frequently. Partridge is lean and dries out quickly. Frequent basting with its own juices or fat keeps the meat moist while the high heat browns the skin.
“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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