Partridges aux Choux

Ingredients

• Truss a brace of partridges for boiling
• half a pound of fat bacon or pork
• a small savoy
• two pork sausages
• pepper to taste
• salt to taste
• about half a pint of stock

Method

1. 1

   Truss partridges for boiling, mince bacon, and put it in a saucepan.

2. 2

   When boiling, immerse birds and sauté until nicely colored.

3. 3

   Chop savoy and add to the saucepan with partridges, bouquet garni, sausages, pepper, salt, and stock.

4. 4

   Simmer for two and a half hours.

5. 5

   Remove bouquet garni and serve cabbage around the birds, with sausages divided into pieces.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Partridges aux Choux. Truss a brace of partridges for boiling, and mince about half a pound of fat bacon or pork, and put it into a saucepan on the fire ; when it is boil- ing, immerse the birds quickly, and saute them till nicely coloured. Have ready a small savoy, which has been well washed and drained, chop it up and place it in the saucepan with the partridges, a bouquet garni, two pork sausages, pepper and salt to taste ; add about half a pint of stock

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