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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) · 3 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 them.

Roast and serve

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

  2. Remove the bacon 5 minutes before serving.

  3. Sprinkle a little coarse sea salt over the birds and brown them.

  4. Serve the partridges on a hot dish with 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
Form the main body of the dish, cooking to tender meat under dry oven heat.
Thin slices of fat bacon
Baste the lean birds with melting fat, keeping the meat moist and adding savoury flavour.

The step that matters

Remove the bacon 5 minutes before serving. Timing this removal lets the bacon's fat stop basting while the skin and surface can still brown with the coarse salt, so the birds finish crisp rather than greasy or pale.

“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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