Partridge with Sauerkraut

Ingredients

• 2 young partridges
• 1 wineglassful of white wine
• 11^ lbs. of sauerkraut
• 2 tbsps. of butter
• 1 tbsp. of flour
• 2 thin slices of bacon
• 1 apple
• Water for the sauerkraut

Method

1. 1

   Clean, singe, and dress the partridges.

2. 2

   Fry bacon slices in butter for 15 minutes.

3. 3

   If sauerkraut is too sour, soak in water, drain, then add to the pot with partridges, white wine, sliced apple, and a little water.

4. 4

   Cover and stew slowly for 2 hours.

5. 5

   Remove bacon, stir flour into sauerkraut, cook briefly, and serve with the birds.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 51. The excerpt below is the record exactly as published.

PARTRIDGE WITH SAUERKRAUT. Quantity for 6 Persons. 2 young part-ldges 1 wineglassful of white wine 11^ lbs. of sauerkraut Water for the sauerkraut 2 tbsps. of butter 1 tbsp. of flour 2 thin slices of bacon 1 apple Preparation: The partridges are cleaned, singed, dressed and wiped out, bacon slices tied on and fried in 2 tablespoiDii- fuls of butter for 15 minutes. If the sauerkraut is too sour, soak it in water a while, drain, then put it on the stove with the partridges and a little water, white wine, sliced apple, cover and stew slowly for 2 hours. When the birds are tender, take off the bacon, stir a little flour into the sauerkraut; cook for a few minutes and serve with the birds. No. 42— FINE RAGOUT OF PARTRIDGE. Quantity for 6 Persons. 3 young partridges

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