Partridge Roasted

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 partridges, oven-ready
  • 4 oz/100 g fat bacon or pork

Method

Cut the bacon or pork into ¼ inch/5mm-wide strips 1½ inches/4cm long. Use a larding needle to stitch each one into the breasts of the birds in rows, both ends projecting outwards.

Truss (see below) and spit-roast or oven bake at 180°C/350°F/gas mark 4 for about 25 minutes, until tender.

Simmer the ginger and salt with the wine.

Dish the