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2
.Medium
Published 1987
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