Partridge with Red Cabbage

Ingredients

• two pounds of red cabbage
• half a pound of streaky bacon
• a bunch of parsley
• one onion
• one carrot
• about a pint of broth
• two large partridges
• half a pint of good white wine

Method

1. 1

   Wash and shred cabbage, place in a stewpan with goose-fat, parsley, aromatics, onion, carrot, and bacon.

2. 2

   Moisten with broth, boil for ten minutes, then cover and cook slowly.

3. 3

   Singe and truss partridges, fry in butter, then add to cabbage with white wine and thicken the stock.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 78. The excerpt below is the record exactly as published.

Partridge with Red Cabbage.) Wash two pounds of red cabbage, drain it well, and cut in shreds ; put it into a stewpan, with good goose-fat, 178 GERMANY (South or the toppings of a braise-stock, a bunch of parsley and aromatics, one onion, one carrot, and half a pound of streaky bacon previously steeped in tepid water ; moisten it with about a pint of broth, place on the top a piece of bacon rind, or that of ham ; let the liquid boil for ten minutes, then cover the stewpan hermetically, and draw it on to a slow fire, with hot ashes on the lid, or set it at the entrance of the oven, cooking the cabbage till nearly tender. Meanwhile, singe and truss two large partridges ; lard, fry them in a stewpan with butter, and, when half- done, take them off the fire. When the cabbage is about cooked, baste it with half a pint of good white wine

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