Roast Partridge

Roasting is a very good way to serve partridge which are delicious and rare.

  • 4 partridges (about 4 pounds total)

    2 cups dressing

    2 teaspoons salt

    4-6 thin slices salt pork


    Start the oven about 10 minutes before roasting; set to moderately hot, 400 degrees F.
    Do not scald these birds to remove feathers. Dry pluck instead as soon as possible after killing the while the feathers are droopy. Feathers become more difficult to remove as the bird's muscles become tightened. Pluck bunches of the feathers out in the direction in which they lay until the bird is clean.
    Next singe. Wash in cold water to which 1 tablespoon of baking soda has been added to each quart.
    Rinse well in clear water, removing any pin feathers. Eviscerate, then wash well inside, being careful to remove the lungs and any clotted blood.
    Drain well and pat inside dry with paper toweling or clean towel. Sprinkle 1/2 teaspoon of salt on inside of each bird.
    Fill with stuffing
    Push legs and fold wings up close to the body.
    Wrap 1 1/2 slices of pork over breast and legs to form a compact parcel and tie into shape with twine.
    Put the birds into a glass casserole
    Do not cover.
    Bake, basting every 10-15 minutes with fat that collects in bottom of the casserole
    Bake until tender, about 1 hour for young birds.
    Serves 4


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