{"id":4508,"slug":"roast-partridge","title":"Roast partridge","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dressed partridge","fresh fat pork","salt","pepper","a piece of butter","lemon","watercress","bread sauce"],"ingredients_norm":["dressed partridge","fresh fat pork","salt","pepper","butter","lemon","watercress","bread sauce"],"steps":["Tie a piece of fresh fat pork over the breast of the dressed partridge, season inside and out with salt and pepper.","Put in roasting pan with a piece of butter, and put in oven.","Baste often so the meat will not become dry.","It will require about thirty minutes to cook.","Serve with lemon and watercress, and bread sauce separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w16:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"773491674d602fce7b8ae789ea803cdae509f5c6ef1fea4da7c25f8d6f53d8d4","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-partridge"}