Partridges with Cabbage

Name: Partridges with Cabbage
Yield: 4 servings
Ingredients: Slice and parboil a head of cabbage; on each piece a partridge, stuffed with sausage meat; mixed with some chopped herbs; 2 onions; 2 carrots; and }( pound butter; Add i cup of stock

From With a saucepan over the sea, 1902

Serves 4

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 40. The excerpt below is the record exactly as published.

PARTRIDGES WITH CABBAGE. (Northern France.) Slice and parboil a head of cabbage. Lay it on a dish and on each piece a partridge, stuffed with 114 With a Saucepan over the Sea sausage meat, mixed with some chopped herbs, 2 onions, 2 carrots, and }( pound butter. Add i cup of stock

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