Prairie Hen or Partridge with Cabbage

Ingredients

• 1 good-sized head of cabbage
• 1/2 pound of lean salt pork
• 1 tablespoonful sugar
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 3 white onions
• 2 ounces butter
• 2 fine plump partridges
• 1 pint white broth

Method

1. 1

   Gut 1 good-sized head of cabbage into 4 pieces, place in a saucepan with 1/2 pound of lean salt pork, add 1 tablespoonful sugar, cover with boiling water, cook for 20 minutes, then drain.

2. 2

   Return cabbage to saucepan, cover with white broth, add pork, season with 1 tablespoonful salt, 1 teaspoonful pepper, and 3 white onions, cover and cook for 2 hours.

3. 3

   Prepare 2 fine plump partridges, season with 1 teaspoonful salt, spread 2 ounces butter over the breast, roast for 15 minutes, then place in the center of the cabbage, cover tightly, and bake for 45 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 298. The excerpt below is the record exactly as published.

Prairie Hen or Partridge with Cabbage.— Gut 1 good- sized head of cabbage into 4 pieces ; place it in a saucepan with % pound of lean salt pork, add 1 tablespoonful sugar, cover with boil- ing water, and cook 20 minutes ; then drain off the water, retuiii the cabbage in a saucepan to the fire, cover with white broth ; add the pork, and season with 1 even tablespoonful salt, 1 even tea- spoonful pepper; add 3 white onions, cover and cook 2 hours. Pick, singe, and draw 2 fine plump partridges or prairie hens, wipe the insides with a clean cloth ; season with 1 teaspoonful salt, evenly 444 GAME. distributed ; spread 2 ounces butter over the breast ; lay the birds in a round pan just large enough to hold them ; set the pan in a hot oven, roast 15 minutes, basting frequently; then take out the birds, put them in the center of the cabbage, so that they are com- pletely covered with the cabbage ; cover them tightly and place the saucepan in a hot oven to bake 45 minutes. Add to the butter in which the partridges were roasted 1 fine-chopped onion, 1 table- spoonful fine-chopped carrots, 1 bay leaf, and 12 whole peppers ; cook over the fire 5 minutes ; then add 1 tablespoonf ul flour, stir and cook 3 minutes ; add 1 pint white broth, 1 even teaspoonf ul salt, cook slowly 8 minutes ; then strain into a sauce bowl. Prepare and cook at the same time Vspint of carrot balls, 1 pint potato balls, and Y, pint small white onions. Put the fowls on a hot dish, sur- round them with the cabbage ; cut the pork into small slices, lay them on top the cabbage ; arrange the carrots, potatoes, and onions in clusters around the dish of cabbage, and serve with the sauce. Partridge Saut^. — ^Cut 2 well-cleaned partridges into pieces; season them with 1 even teaspoonful pepper

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