Perdreaux aux Choux

Ingredients

• truss a brace of partridges
• quarter of a pound of fat bacon
• a small cabbage or a savoy
• two or three pork sausages
• a bundle of sweet herbs
• moisten with a little stock

Method

1. 1

   Truss the partridges and heat bacon in a saucepan.

2. 2

   Add the birds and color them.

3. 3

   Blanch and chop the cabbage, then add it to the saucepan with the birds.

4. 4

   Season with pepper, salt, add herbs and sausages, moisten with stock, and simmer for two hours.

5. 5

   Remove herbs and serve with cabbage and sausages around the birds.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 100. The excerpt below is the record exactly as published.

Perdreaux aux Choux. — To make this, truss a brace of partridges as fowls are trussed for boiling, mince about a quarter of a pound of fat bacon, put it into a saucepan on the fire, and when it is quite hot put in the birds and toss them in this till well coloured all over ; meanwhile blanch a small cabbage or a savoy in salted water, drain it, squeeze all the water from it, chop it up and put it into the saucepan with the birds ; add pepper and salt to taste, a bundle of sweet herbs, and two or three pork sausages, moisten with a little stock

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