Buttered Greywing partridge

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 3
Servings 1


Serving Change
  • 4
    partridge or poussins
  • 250
    hot water
  • 250


Skin and quarter birds, removing necks and rib cages. Place on a rack in a heavy-based pan, add water and butter and cover with a tight-fitting lid. Steam in oven at 160 ºC for about 2 hours, or until tender. (Poussins will need about 1 hour.) Add more water if necessary. Test with a skewer and when tender, remove from oven. Place, uncovered, over moderate heat. Allow water to boil away and gently fry in butter until golden brown, adding more butter if necessary. Be careful not to fry too much. (Bones may be removed before frying.) Pour butter and pan scrapings over meat and serve with fluffy mashed potatoes and young peas. TOTAL KILOJOULE COUNT: 11 630 kJ (2 780 Cal). A portion: 2 910 kJ (695 Cal).

Read more on: steam  |  shallow-fry


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