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Author Topic: ROAST PARTRIDGE  (Read 3460 times)

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Offline mudbrook

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ROAST PARTRIDGE
« on: October 10, 2007, 10:20:39 AM »
ROAST PARTRIDGE

From:

Roasting is an excellent way to serve partridge which are elegant in form, flavor and texture

·         4 partridges, 4 lbs

·         2 cups Dressing,

·         2 tsp salt

·         4 to 6 thin slices salt pork

1.      Start oven 10 mim before roasting; set to mod hot (400 F).

2.      Do not scald these birds to remove feathers. Dry-pick instead as soon as possible after killing while feathers are droopy, due to relaxed muscles. feathers become set and more difficult to remove. Pluck bunches of the feathers out in the direction in which they lay until bird is nude. Next singe.

3.      Wash in cold water to which 1 tbsp baking soda has been added to each quart.

4.      Rinse well in clear water, removing any pin feathers with Eviscerate, then wash well on inside, being careful to remove the lungs and any clotted blood.

5.      Drain well and pat inside dry with a piece of paper toweling or clean cloth.

6.      Sprinkle ½ tsp salt on inside of each bird

7.      then fill with stuffing.

8.      Push legs and fold wings up close to body.

9.      Wrap i½ slices pork over breast and legs to form a compact parcel and tie into shape with twine.

10.  Put birds into a glass casserole.

11.  Do not cover.

12.  Bake, basting every 10 to 15 mim with fat that collects in bottom of casserole.

13.  Keep oven door closed while basting.

14.  Bake until tender, about 1 hr for young birds 9 to 12 months old.

Serves 4 to 6.
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