Game
Roast Partridge
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick partridge cleaned, rubbed with salt and butter, wrapped in strips of fat salt pork to baste during roasting, and served on a platter with bread sauce and coarse bread crumbs browned in butter.
Ingredients
For the partridge
- Partridges, cleaned and singed
- Salt
- Melted butter
- Flour for dusting
- Thin strips of fat salt pork to surround birds
- Few strips of thin bacon to lay over the breast of each bird
For the bread sauce
- 2 cups milk
- ½ cup fine stale bread crumbs
- 1 onion
- 5 cloves
- ½ teaspoon salt
- Cayenne
- 3 tablespoons butter
- 2 cups coarse stale bread crumbs (for garnish)
Instructions
- Clean and singe the birds. Rub with salt, brush with melted butter, then dust with flour.
- Surround with trimmings of fat salt pork. Lay a few strips of thin bacon over the breast of each bird.
- Bake 20 to 25 minutes in a hot oven, basting three times.
- For the bread sauce: cook the milk with the fine bread crumbs and the onion stuck with cloves in a double boiler for half an hour. Take out the onion, add seasonings and 2 tablespoons butter.
- Arrange birds on a platter and pour the bread sauce around them. Sprinkle both the birds and the sauce with coarse bread crumbs which have been browned in the remaining tablespoon of butter.