Partridges à-la-Daub
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 partridges
- fat bacon
- jelly
Instructions
- Truss the partridges neatly. Cover them entirely with thin slices of fat bacon taken from the top of a middling—this keeps them white and imparts good flavor. Roast the wrapped birds until done. When finished, remove the bacon and allow the partridges to cool. Serve with jelly prepared as for pheasants.