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Partridge, Roast




Source of Recipe


United States Regional Cook Book-1947


Recipe Introduction


Ruffed grouse (partridge),prairie chicken, woodcock and sharptail grouse can be prepared similarly.


List of Ingredients




4 partridges
4 strips bacon
salt
pepper
1 C slightly soured cream

Recipe



Clean birds inside and out. Fasten long strips of bacon over the breasts.
Rub inside and out with salt and pepper. Place in an uncovered roasting pan. Roast in a moderate, 350 degree F. oven, for 30 minutes.
When partridges are rich brown, pour the cream over them. Let cream bubble up in the pan for a minute.
Serve with gravy poured over birds which have been placed on slices of hot toast.
Garnish with baked oranges.