Bratseb ipartrtbges with Cabbage

Ingredients

• slices of fat bacon
• two peeled shallots
• one bay-leaf
• one small bouquet garni
• a blade of mace
• a sliced carrot
• a pint of good stock
• a small cabbage
• two blanched pork sausages
• about a gill of well reduced sauce

Method

1. 1

   Pick, draw and truss a brace of partridges.

2. 2

   Line a braising pan with bacon, shallots, bay-leaf, bouquet garni, mace, and carrot.

3. 3

   Brown the partridges, moisten with stock, and add cabbage.

4. 4

   Season and cook in the oven for about an hour.

5. 5

   Untruss and strain the stock, return it to the pan with reduced sauce, and cook gently for another ten minutes before serving.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

Bratseb ipartrtbges with Cabbage. (Perdreaux braisis au Choux.) Pick, draw and truss a brace of partridges in the same way as a chicken for boiling. Line the bottom of an earthenware braising pan with slices of fat bacon, two peeled shallots, one bay- leaf, one small 72 Casserole Cookery bouquet garni, a blade of mace, and a sliced car* rot. Put in the partridge and cook over a brisk fire for about ten minutes, long enough to brown the birds a little. Then moisten with a pint of good stock. Trim and wash a small cabbage, cut it into quarters, and cook it in salted water till half done, drain well, press it in a cloth and tie up with string. Put the cabbage in the pan with the birds, season with salt and pepper, add two blanched pork sau- sages cut in short pieces, and cook the whole in the oven ; it will take about an hour. Take up the partridges, untruss them, also the cabbage, and remove the string. Strain the liquor or stock and return it to the braising pan with about a gill of well reduced sauce

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