Erken's French variant of roast partridge: the birds are salted, the breast covered with vine leaves and slices of pork fat tied fast, roasted in butter and basted with bouillon. Served in the wrapping with mushroom caps filled with maître d'hôtel butter and game sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 323 (falt i det fri)
From the game chapter of Stor kokebok (1914), where Erken gives several ways to prepare partridge – here the French variant in which the birds are roasted wrapped in vine leaves and pork fat and served in the "wrapping."
Season the birds
Sprinkle the cleaned partridges with salt.
Wrap the breast
Lay vine leaves over the breast and then cover with thin slices of pork fat. Tie fast with string.
Roast
Brown and roast the birds in the butter, and baste them little by little with bouillon until they are cooked through and tender, about 40–45 minutes.
Garnish
Fry or warm the mushroom caps and fill them with maître d'hôtel butter.
Serve
Serve the partridges with the slices of pork fat on (in the "wrapping"), surrounded by the filled mushroom caps, and with game sauce alongside.
The measurements are converted to modern units (grams, deciliters). "Pork fat" is interpreted as fresh, fatty sliced pork/fatback. The amount of bouillon was not clearly stated in the original and is set at about 2 dl. Vine leaves are retained, but it is noted that they can be omitted.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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