Partridges, Stewed

Ingredients

• the two partridges
• a piece of pork or bacon
• a piece of butter the size of a walnut
• about a teacupful of gravy
• a large cabbage
• pepper
• salt

Method

1. 1

   Truss the partridges with the wings over the back and the legs drawn in.

2. 2

   Fry the bacon until brown, then add the partridges, turning them until very brown.

3. 3

   Add gravy and trimmings of meat and vegetables.

4. 4

   Boil the cabbage, drain, slice, and add butter, pepper, and salt.

5. 5

   Stew everything gently for an hour, turning the birds frequently.

6. 6

   Serve with bacon underneath and cabbage around.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 152. The excerpt below is the record exactly as published.

the two partridges. Season with one pinch of salt and half a pmch of pepper. When they have assumed a good golden colour on the hot stove, moisten with half a pint of white broth, then put the saucepan in the oven, and let cook for twenty minutes. Dress them on a serving-dish, untruss, pour a pint of hot celery sauce over, and serve. 270 THE THOnOUGH GOOD COOK. 52. Partridges, Stewed. Truss them with the Avmcrs over the back and the le^s drawn in: cut a piece of pork or bacon in long strips, and put these into a stew-pan with a piece of butter the size of a Avahiut. Fry the bacon brown, and when quite done put in the partridges, and keep turning them until they ar« very brown, taking care that the bacon shall be as much on the breast as possible ; then add about a teacupful of gravy and some trimmings of meat and vegetables. Have ready a large cabbage boiled ; wdicn you have well drained it, slice it in, adding butter, pepper, and salt

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