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Catherine Brown

Partridges (or Pheasant) in Cream*

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Preparation info
  • Approx.

    2

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped

Method

Browning the Birds

Heat the oil in a pan or flameproof casserole and sauté the onion, carrot and celery till brown. Truss (tie up) birds and add. Brown lightly on all sides.

Cooking

Pour in brandy and wine and reduce a little with the pan juices. Pour in enough water to come half way up the birds. Add th

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