thisweekLogin

A period dish

Roast Partridge

A partridge roasted quickly over a hot fire and served on toast to catch its juices.

Serves 2

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.

Ingredients

Produce

  • 1 lemon

Meat & Poultry

  • 2 partridge
  • 2 slice bacon

Dairy & Eggs

  • 2 tbsp butter

Bakery

  • 2 slice bread

Spices & Seasoning

  • salt

Method

  1. Truss the partridge and wrap it in a slice of bacon.

  2. Roast it in a hot oven for about twenty minutes, basting with butter.

  3. Remove the bacon for the last few minutes so the skin can brown.

  4. Toast a slice of coarse bread and lay it in the serving dish.

  5. Rest the bird on the toast, pour the pan juices over, and serve with a squeeze of lemon.

Served at

A study in exile · Florence, Italy

A supper near Calais · Calais, France

An evening at Fontainebleau · Fontainebleau, France