Roast Partridge with Wild Rice from The Times Cookery Book by Katie Stewart
Buy the partridge trussed ready for roasting. If the birds are small allow one per person; larger birds could serve two. Measure the stock into a saucepan and add the salt and pepper. Stir in the w...
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Wooden spoon
Ingredients
- 2 oz (50 g) butter
- flour
- 4 small partridge
- 4 oz (100 g) wild rice
- 2 medium onions
- 1½ level teaspoons salt
- freshly milled pepper
- ½ lb (225 g) button mushrooms
- 2 tablespoons finely chopped parsley
- 6 oz (175 g) long grain rice
- 1½ oz (40 g) butter
- few green grapes
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