To roast Partridges

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Let them be nicely roasted but not too much, drudge them with a little Flour and baste them moderately, let them have a fine Froth, let there be good Gravy-Sauce in the Dish and Bread-Sauce in Bosons made thus: Take a Pint of Water, put in a good thick Piece of Bread, some whole Pepper, a Blade or two of Mace, boil it five or six Minutes till the Bread is soft, then take out all the Spice and pour out all the Water, only just enough to keep it moist, beat it with a Spoon soft, throw in a little Salt, and a good Piece of fresh Butter, stir it well together, let it over the Fire for a Minute or two, then put it into a Boat.