Perdices En Escabeche

Partridges in Marinade

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley
  • 1 or 2 cloves of garlic, white wine, salt and pepper.


Divide the partridges in 4 pieces, and lightly brown them in an earthenware casserole, in a little oil, seasoning highly with salt and pepper. Cover with equal parts of vinegar and wine, add the chopped herbs and garlic, bring to the boil and simmer gently in the oven till the birds are quite tender. The birds can be eaten either hot or cold.