Roast Partridge from the West Country

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 partridge for 1 or 2 people
  • ¼ lb. (120 g.)


Fry the calf s liver with the liver of the partridge and a little finely chopped onion. Mince and mix with the breadcrumbs and chopped parsley and thyme, season and stuff the bird from the tail end with this forcemeat. Wrap the bird in bacon and put in a roasting tray. Peel and core the apples and pl