No. 1102 — Partridges Stuffed with Anchovies and Served in Sauce
English historical translation of Molokhovets recipe No. 1102 from the 1901 Russian cookbook, retaining original methods and measures.
Roast partridges in three spoonfuls of butter, remove and make several lengthwise cuts. Pack the cuts with stuffing.
For the stuffing, pound five or six anchovies, one spoonful of butter, half a French roll soaked in milk and squeezed, a grated apple, one or two yolks and ¼ teaspoon of mace. Rub through a sieve.
Stir a spoonful of flour into the remaining roasting butter, thin with two glasses of broth, boil and strain.
Add seedless lemon slices and the stuffed partridges; boil once or just heat before serving.
To provide
Partridges and 5–6 anchovies ½ French bread roll and ½ glass of milk Mace and 1 apple | 1–2 yolks and 1 spoonful of flour ½ lemon 3–4 spoonfuls of butter |