Stewed Partridges

Preparation info

  • Serves

    4 or 5

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe comes from a Norfolk farm. It may also be made with pheasants, and about half of a young vegetable marrow, peeled, seeded and cut in inch cubes, may be added.


  • brace of partridges
  • 2 oz. (60 g.) butter
  • 4 large slices


Cut up the birds into joints or halves, brown in the butter, then put them into a stewpan with the slices of ham cut up, the clove of garlic, tomatoes, mushrooms, cloves, thyme, sugar, peppercorns, salt, wine and enough stock to cover them. Simmer the birds very slowly for 2 hours, when they will be tender enough to melt in the mouth, yet not in the least stringy or overdone. Serve them on a di