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Stewed Partridges
Preparation info
Serves
4 or 5
Difficulty
Medium
Appears in
The Cookery of England
Published 1975
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.
Ingredients
- brace of partridges
2 oz. 60 g. 4
Method
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