Casseroled Partridge

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 partridges
  • 4 tablespoons melted butter
  • salt and freshly ground black pepper


    Clean partridges inside and out. Brush cavities with a little of the melted butter, and season liberally with salt and pepper. Combine remaining melted butter, shredded bread, chopped ham, crushed juniper berries and grated lemon rind; season to taste with salt, freshly ground black pepper and marjoram, and stuff birds with this mixture.

    Truss birds; wrap a thin piece of fat salt pork a