Partridges

Rebhühner

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Ingredients

  • Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream

Method

The partridges are rubbed over with salt, then thickly larded with thin strips of larding fat, and roasted with plenty of butter and a few crushed juniper berries. Sour cream is poured over them, and they are served with lentils and fruit salad.