Roast Partridge
Serves 2 · 2 of 6 items checked · 5 aisles
Produce
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Meat & Poultry
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Archive recipe
A partridge roasted quickly over a hot fire and served on toast to catch its juices.
Partridges were hunted in the fields and eaten young, roasted fast so the flesh stayed moist. A slice of toast set under the bird caught the juices and was considered by many the best part of the dish.
The dish
2 of 6 items checked
Serves 2 · 2 of 6 items checked · 5 aisles
Truss the partridge and wrap it in a slice of bacon.
Roast it in a hot oven for about twenty minutes, basting with butter.
Remove the bacon for the last few minutes so the skin can brown.
Toast a slice of coarse bread and lay it in the serving dish.
Rest the bird on the toast, pour the pan juices over, and serve with a squeeze of lemon.
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