Partridges, Braised, with Cabbage

Ingredients

• two partridges
• thin slices of bacon
• two small cabbages
• a carrot
• an onion
• some sticks of celery
• an ounce of fresh butter
• a large lump of sugar
• a salt-spoonful of pepper
• the eighth of a grated nutmeg
• a little salt
• an ounce of flour

Method

1. 1

   Truss the partridges and cover with bacon.

2. 2

   Boil the cabbages, then layer with vegetables and partridges in a stewpan.

3. 3

   Cover with stock and simmer until done.

4. 4

   Make gravy with butter and flour, then serve.

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 1093. The excerpt below is the record exactly as published.

an ounce of fresh butter. Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible, until the partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour, add as much browning as is necessary, and flavour with cayenne, half a dozen drops of the essence of anchovy, and a table- spoonful of sherry. Stir this sauce over a gentle fire until it is on the point of boiling, then pour it over the partridges, already dished upon toast, and serve immediately. Time, two hours to simmer the partridges. Probable cost of partridges, 3s. per brace. Sufficient for three or four persons. Partridges, Braised, with Cabbage. — Pluck and draw two partridges, truss them as if for boiling, and cover with thin slices of bacon, tied on securely with strong twine. Trim and wash two small cabbages, or a savoy, boil them, \mcovered, for a quarter of an hour, and afterwards drain them thoroughly. Slice a carrot, an onion, and some sticks of celery, into a stewpan. Put with them three ounces of fresh butter, a large lump of sugar, crushed to po wder, a salt-spoonful of pepper, the eighth of a grated nutmeg, and a little salt, the quan- tity to be regulated by the quality of the bacon. Put a layer of cabbage over these, then lay in the partridges, breasts uppermost, and after- wards the rest of the cabbage. Cover the whole with good stock, then simmer as gently as possible until the partridges are done enough ; keep moistening them with gravy, if required. Dish the birds upon the bacon, and put the cabbage round them. To make the gravy, mix an ounce of butter with an ounce of flour

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