Partridges au Chou

Ingredients

• Partridges
• an onion
• a savoy cabbage
• slices of fat bacon
• two carrots
• two large onions
• a pound of fowl giblets
• an ounce of glaze
• one or two sheep’s feet
• seasoning with herbs
• salt
• pepper

Method

1. 1

   Truss the Partridges and put an onion inside each.

2. 2

   Blanch the cabbage in boiling water and steep in cold salt water for an hour.

3. 3

   In a stewpan, layer bacon, carrots, and sliced onions, add herbs, salt, and pepper.

4. 4

   Place the Partridges on this bed, surround with cabbage, and add bacon.

5. 5

   Make a broth with giblets, sheep’s feet, and glaze, covering the birds.

6. 6

   Cover tightly, bring to boil, then simmer for 1.5 hours.

7. 7

   Remove Partridges and bacon, strain broth, and cook cabbage until moisture is expelled.

8. 8

   Thicken broth with butter and flour, serve with cabbage and Partridges on top, with gravy served separately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 195. The excerpt below is the record exactly as published.

Partridges au Chou.— This is an excellent way of cook- ing old and tough Partridges. Truss them as for boiling, and put an onion inside each bird. Cut a savoy cabbage into four, blanch each piece in boiling water, and steep them in cold salt and water for one hour. Lay at the bottom of a roomy stewpan slices of fat bacon, two carrots, and two large onions sliced in rings, add a sprinkling of herbs, and a dusting of salt and pepper. Lay the Partridges on this bed, divide and surround them with the pieces of cabbage, and add one or two slices of streaky bacon. Make a strong broth of a pound of fowl giblets, the giblets of the Partridges, one or two sheep’s feet, and an ounce of glaze, seasoning with herbs

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