Compote of Partridge from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick and cleanse the bird, truss it for braising, and lard the breast with lardons of bacon, put it in a buttered stewpan with a piece of carrot, one or two onions, in each of which stick two clove...
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Cooking tools:
- Pot
- Butcher's twine
- Larding needle
Ingredients
- onions
- carrot
- turnip
- cloves
- lard
- lardons of bacon
- breast
- buttered paper
- bayleaf
- peppercorns
- thyme
- parsley
- celery
- herbs
- chervil
- brown gravy
- artichoke bottoms
- tarragon
- peas
- cauliflower
- carrots
- turnips
- butter
- vegetable
- salt
- cold water
- vegetables
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