Braised Partridges with Cabbage

Ingredients

• two or three partridges
• two small cabbages
• one carrot
• one onion
• eight ounces of salt pork
• one glass of white wine
• one and a half pints of rich stock
• one gill of Espagnol sauce
• two ounces of dripping

Method

1. 1

   Singe, draw, and truss the partridges.

2. 2

   Roast for ten minutes, then drain.

3. 3

   Cook cabbages in salted water.

4. 4

   In a stewpan, layer bacon, carrot, onion, cloves, and bouquet, add partridges and cabbage, then wine and stock.

5. 5

   Cook slowly for 30-45 minutes.

6. 6

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 34. The excerpt below is the record exactly as published.

BRAISED PARTRIDGES WITH CABBAGE r 1 1W0 or three partridges, two small cabbages, one carrot, one onion, eight ounces of salt pork or fat bacon, three cloves, a bouquet garni, one glass of white wine, one and a half pints of rich stock, one gill of Espagnol sauce, salt, pepper, nutmeg and two ounces of dripping

Cook this with the app: pantry check, scaling, and the assistant.