monday | 29.12.2003
Today Sarah and I learnt how to rip a partridge's feathers out, thus preparing it for roasting; it's a fairly easy job, but takes a long time. The main problem is that to create a gamey taste you have to let the birds hang in the feather for at least a few days, this causes putrefaction giving the fowl their flavour. However this also has the other effect of making their skin very easy to tear, thus great care has to be used when removing the breast feathers otherwise you get bird-bits on you which is fairly unpleasant. Good skill to have, although I confess that I'm glad that mother did the gutting and dead-heading of the plucked bodies, because the smell when doing it is rather rank.