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 Partridge pieces coated on oatmeal, cooked on a bed of diced ham with vegetables and wine.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukNORFOLK PARTRIDGE POT Serves 4 Partridge - 4, jointed Salt and freshly ground black pepper Fine oatmeal - 110g (4 oz) Cooked ham - 175g (6 oz), diced Bay leaf -1 Cloves - 3 Thyme - sprig Onion - 1, chopped Tomatoes - 225g (8 oz), skinned and pulped Mushrooms - 175g (6 oz), sliced Port or red wine - 300 ml (1/2 pint) METHOD Season the partridge pieces and coat with fine oatmeal. In a large casserole, lay them on a bed of diced ham. Add the herbs and other ingredients and pour over sufficient port or red wine to cover. Put on the lid and place in the oven at 140 °C / 275 °F / Gas 1 for 21/2 hours. Serve at once, or - even better - leave for a day, then re-heat for another hour or so.  |
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