No. 1101 — Stuffed Partridges with Two Fillings
English historical translation of Molokhovets recipe No. 1101 from the 1901 Russian cookbook, retaining original methods and measures.
Roast three partridges in a saucepan with three spoonfuls of butter until half done.
For the first filling, fry one teaspoon of chopped onion in ½ spoonful of butter. Add ½ Russian pound of finely minced raw veal, a French roll soaked in milk and squeezed, two or three yolks, salt, allspice, nutmeg and another ½ spoonful of butter. Pound in a mortar and pass through a sieve.
Stuff the partridges, then braise covered in the remaining butter. When nearly tender, add three spoonfuls of rich broth and simmer briefly.
Carve and arrange on a platter. Thin the pan juices with two glasses of broth, stir in one spoonful of flour, bring to the boil and strain; add lemon slices and pour over the birds.
Alternative stuffing: mince the partridge livers with ½ Russian pound of pork fat, one spoonful each of parsley and onion, two or three peeled shallots, the crumb of a three-kopeck roll soaked in ½ glass of milk, one egg and salt.
Mix, stuff and sew the birds, and roast in two or three spoonfuls of butter. Serve with the pan juices thinned with ½ glass of broth and two or three spoonfuls of sour cream. Offer lingonberry salad separately.
To provide
3 partridges and 1 onion ½ Russian pound of veal and a three-kopeck roll 1 glass of milk, 2–3 yolks and salt | Allspice and nutmeg 1 spoonful of flour and ⅓ lemon ½ Russian pound of butter |