Partridge has been cooked in milk for a very long time. In England, it appeared on the bill of fare at St
Wipe the partridge with a damp cloth and tuck the thyme or serpolet into the body cavity.
Melt the butter in a small flame-proof casserole and lightly brown the partridge all over. Remove the bird and soften the onion in the butter.
Place the partridge on top of the onion and season lightly with salt and pepper. Cover and cook in a moderate oven (Mark 4, 180°C, 350°F) for 30 minutes.
Pour the milk over the partridge, add
Transfer the bird to a hot serving dish. Blend the butter with the flour and add to the cooking liquid in small lumps, stirring over moderate heat until thickened. Spoon over the partridge and serve.
© 1987 Geraldene Holt. All rights reserved.