Roast Partridge
Origin: Castile, Spain
Source: Anonymous, 1921
Ingredients
- 1 partridge
- lemon juice
- cooked mushrooms, minced
- partridge liver, minced
- jamón (cured ham)
- tocino (salt pork)
- parsley, minced
- 1 pinch salt
- manteca (lard)
Instructions
- Clean and prepare the partridge.
- Rub it thoroughly with lemon juice.
- Prepare a picadillo (minced filling) combining the cooked mushrooms, partridge liver, jamón, tocino, and parsley.
- Stuff the partridge cavity with this mixture.
- Sprinkle a little salt over the bird, then coat it evenly with manteca.
- Place in the oven and roast until cooked through.