Partridges, Boiled (Invalid Cookery).
— Pai-tridges are occasionally boiled for old
persons or invalids, and they are delicate and
tender served thus. Wash them well, truss
them as chickens are trussed for boiling, with-
out the heads. Drop them into boiling water,
sprinkle a tea-spoonful of salt over them, and
let them simmer very gently for a quarter of
an hour, or if the birds are old, twenty minutes.
Serve them with sliced lemon round the dish,
and with white sauce, celery sauce, or bread
sauce, accompanied by game gravy✪ Partridges, Boiled (Invalid Cookery), in a tureen.
Probable cost of partridges, 3s. per brace.
Sufficient for three or four persons.
Partridges, Braised (a la Bearnaise).—
Pluck and draw a brace of partridges, and
wipe them carefully with a damp cloth inside
and out, cut off the heads, and truss the legs
like those of boiled fowls. Put them into a
stewpan, with two-table-spoonfuls of oil and a
piece of garlic the size of a pea, and turn them
about over a clear fire until they are slightly
browned all over, then pour over them two
table-spoonfuls of strong stock, one glassful
©f sherry, and two table-spoonfuls of preserved
tomatoes, with a little salt, and plenty of pepper✪ Partridges, Braised (a la Bearnaise).
Simmer all gently together until the partridges
are done enough, and serve very hot ; the
sauce should be rather highly seasoned. Time,
about ten minutes to simmer the partridges.
Probable cost of partridges, 3s. per brace ; the
price, however, is very variable. Sufficient for
three or four persons.
Partridges, Braised (ala Peine). — Truss
a brace of partridges as if for boiling. PiU
them with good game forcemeat, in which
there are two or three truffles cut into small
pieces, and tie thin slices of fat bacon over
them. Slice a small carrot into a stewpan,
with an onion, four or five sticks of celery, two
or three sprigs of parsley, and an ounce of fresh
butter. Place the partridges on these, breasts
uppermost, pour over them half a pint of
good stock, cover with a round of buttered
paper, and simmer as gently as possible, until
the partridges are done enough. Strain the
stock, free it carefully from grease, thicken
it with a little flour, add as much browning as
is necessary, and flavour with cayenne, half
a dozen drops of the essence of anchovy, and a
table- spoonful of sherry✪ Partridges, Braised (a la Peine). Stir this sauce over
a gentle fire until it is on the point of boiling,
then pour it over the partridges, already dished
upon toast, and serve immediately. Time, two
hours to simmer the partridges. Probable
cost of partridges, 3s. per brace. Sufficient for
three or four persons.
Partridges, Braised, with Cabbage.
— Pluck and draw two partridges, truss them
as if for boiling, and cover with thin slices
of bacon, tied on securely with strong twine.
Trim and wash two small cabbages, or a savoy,
boil them, \mcovered, for a quarter of an hour,
and afterwards drain them thoroughly. Slice
a carrot, an onion, and some sticks of celery,
into a stewpan. Put with them three ounces
of fresh butter, a large lump of sugar, crushed
Page 1093 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Partridges, Boiled (Invalid Cookery). — Pai-tridges are occasionally boiled for old persons or invalids, and they are delicate and tender served thus. Wash them well, truss them as chickens are trussed for boiling, without the heads. Drop them into boiling water, sprinkle a tea-spoonful of salt over them, and let them simmer very gently for a quarter of an hour, or if the birds are old, twenty minutes. Serve them with sliced lemon round the dish, and with white sauce, celery sauce, or bread sauce, accompanied by game gravy, in a tureen. Probable cost of partridges, 3s. per brace. Sufficient for three or four persons.
Partridges, Braised (a la Bearnaise).— Pluck and draw a brace of partridges, and wipe them carefully with a damp cloth inside and out, cut off the heads, and truss the legs like those of boiled fowls. Put them into a stewpan, with two-table-spoonfuls of oil and a piece of garlic the size of a pea, and turn them about over a clear fire until they are slightly browned all over, then pour over them two table-spoonfuls of strong stock, one glassful of sherry, and two table-spoonfuls of preserved tomatoes, with a little salt, and plenty of pepper. Simmer all gently together until the partridges are done enough, and serve very hot ; the sauce should be rather highly seasoned. Time, about ten minutes to simmer the partridges. Probable cost of partridges, 3s. per brace ; the price, however, is very variable. Sufficient for three or four persons.
Partridges, Braised (ala Peine). — Truss a brace of partridges as if for boiling. PiU them with good game forcemeat, in which there are two or three truffles cut into small pieces, and tie thin slices of fat bacon over them. Slice a small carrot into a stewpan, with an onion, four or five sticks of celery, two or three sprigs of parsley, and an ounce of fresh butter. Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible, until the partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour, add as much browning as is necessary, and flavour with cayenne, half a dozen drops of the essence of anchovy, and a table- spoonful of sherry. Stir this sauce over a gentle fire until it is on the point of boiling, then pour it over the partridges, already dished upon toast, and serve immediately. Time, two hours to simmer the partridges. Probable cost of partridges, 3s. per brace. Sufficient for three or four persons.
Partridges, Braised, with Cabbage.
— Pluck and draw two partridges, truss them as if for boiling, and cover with thin slices of bacon, tied on securely with strong twine. Trim and wash two small cabbages, or a savoy, boil them, uncovered, for a quarter of an hour, and afterwards drain them thoroughly. Slice a carrot, an onion, and some sticks of celery, into a stewpan. Put with them three ounces of fresh butter, a large lump of sugar, crushed
Records on this page
Partridges, Boiled (Invalid Cookery)Partridges, Braised (a la Bearnaise)Partridges, Braised (a la Peine)Partridges, Braised, with Cabbage