Potted Partridge

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2 partridges
  • Salt and pepper
  • 8 oz/225 g butter
  • ½ pint/250 ml stock

Method

Season the birds inside and out with salt and pepper. Put a lump of the butter in each bird, and put the birds in a casserole. Add the stock and remaining butter. Cover with two sheets of foil and the casserole lid. Cook at 325°F/170°C/Gas Mark 3 for 1½ hours. Leave until cold and the butter will rise and form a seal on top. Do not uncover until they are to be eaten, and keep in a cold place.

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