Name: Roast Partridge from the West Country
Cuisine: United Kingdom
Ingredients: 4 cooking apples; small onion, finely chopped; parsley, thyme; 1 glass brandy; 2 oz. (60 g.) breadcrumbs; ¼ pint (1½ dl.) (double) cream; ¼ lb. (120 g.) calf’s liver; salt and pepper; butter; 1 partridge for 1 or 2 people; fat bacon

Preparation info

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Ingredients

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

Europe
United Kingdom
Main course
England

Method

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

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Roast Partridge from the West Country

Ingredients

Method

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