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Roasted Partridges

Roasted partridges wrapped in bacon, seasoned with coarse sea salt, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 fat bacon around the partridges.

Roast and finish

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

  2. Five minutes before serving, remove the bacon and sprinkle a little coarse sea salt over the birds.

  3. Brown the partridges.

Serve

  1. Serve on a hot dish with a sauceboat of 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
Lean meat that forms the main body of the dish and cooks quickly in a hot oven.
Thin slices of fat bacon
Melting fat that bastes the lean birds, adding moisture and savory flavor as they roast.
Brown gravy
Adds moisture and savory depth to the meat when served alongside it.

The step that matters

Removing the bacon five minutes before serving. Timing this removal lets the bacon crisp and the birds brown without burning. Salt sprinkled on the dry surface seasons the skin more evenly than salt added earlier.

“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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