Chartreuse of Partridges

Ingredients

• two small summer cabbages
• Boil some carrots and turnips separately
• Boil some carrots and turnips separately
• Roast a brace of partridges
• Butter a plain entree mould
• Send some good brown sauce to table with it.

Method

1. 1

   Boil carrots and turnips separately, cut them into pieces.

2. 2

   Braise the cabbages, drain, and dry them.

3. 3

   Cut them into pieces.

4. 4

   Roast the partridges and cut into joints.

5. 5

   Butter a mould, line it with buttered paper, fit in carrot and turnip pieces, fill with cabbage and partridge in layers.

6. 6

   Steam until hot, turn out onto a dish, and garnish with turnips, carrots, and French beans.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1095. The excerpt below is the record exactly as published.

Boil some carrots and turnips separately, and cut them into pieces two inches long and three-quarters of an inch in diameter. Braise two small sum- mer cabbages, or a savoy, drain them well, and stir them over the fire until they are quite dry ; then roU them on a cloth, and cut them into pieces about two inches long and an inch thick. Eoast a brace of partridges, and cut them into neat joints. Butter a plain entree mould ; line it at the bottom and the sides with buttered paper, and afterwards fit in the pieces of carrot and turnip, to form a sort of wall; then fill it up with the cabbage and the pieces of partridge in alternate layers. Steam the chartreuse to make it hot ; turn it out of the mould upon an entree dish and garnish with turnips, carrots, and French beans. Send some good brown sauce to table with it. Time, half an hour to roast the partridges; two hours to braise the cabbage ; steam the chartreuse until it is quite hot. Probable cost, 4s. Sufficient for four or Partridges, Choosing. — Partridges should be chosen young : when the legs are yellow, the bills sharp and dark- coloured, and the under feathers of the wings PARTRIDGK. pointed. If the vent is stiff, the bird is fresh, and if it is green and discoloured, the bird has been killed some time. The legs turn grey as the bird grows older. Old partridges are not good for much. The season for the common partridge lasts from September to February. Partridges, Cold, Sauce for.— Boil an egg until it is quite hard. Let it get cold, then rub it well with the back of a wooden spoon, and with it the flesh of a very small anchovy, from which the bones and skin have been removed, also a finely-minced shallot, a tea-spoonful of mustard, and a httle cayenne. When the dry ingredients are thoroughly blended, add, very gradually, two table-spoon- fuls of oil and three table-spoonfuls of vinegar. Strain the sauce through muslin, and swve. Time, ten minutes to boil the egg. Probable cost, 4d. Sufficient for three or four persona. Partridges, Mayonnaise of. — Roast a brace of partridges

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