Name: Whole Partridges a T Espagnole
Ingredients: 2-3 young partridges; pack thread; salt; pepper

Whole Partridges a T Espagnole

Ingredients

2-3 young partridges
pack thread
salt
pepper

Directions

Select young partridges with yellowish claws and sharp pointed wings.
Empty and clean the birds without injuring the skin.
Remove the sinew under the leg joints.
Truss the legs up towards the breast.
Use pack thread to secure the wings and legs tightly.
Season the birds with salt and pepper before cooking.

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.

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Whole Partridges a T Espagnole