Name: Whole Partridges D V Espagnole
Ingredients: 2-3 young partridges; pack thread; water for boiling

Whole Partridges D V Espagnole

Ingredients

2-3 young partridges
pack thread
water for boiling

Directions

Prepare the birds

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 towards the breast.
Sew the birds using pack thread through the wing stumps and leg joints, pulling tight.

Cook

Boil the partridges in water until cooked through.

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.