Roasted Partridges with Cabbage

Ingredients

• 2 partridges
• 2 small cabbages
• 1 carrot
• 1 onion
• 8 oz. salt pork or fat bacon
• 3 cloves
• bouquet garni (No. 2)
• 1 glass white wine
• 1 pint rich broth
• 1 gill Espagnole sauce (No. 236)
• salt
• pepper
• nutmeg
• 2 oz. dripping

Method

1. 1

   Singe, draw, and wipe the birds, truss them with their wings turned inwards.

2. 2

   Put them in a roasting-tin, cover with dripping, and roast for ten minutes.

3. 3

   Take up and drain.

4. 4

   Wash the cabbages, cut into quarters, remove the stalks, cook for ten minutes in salted water, and drain.

5. 5

   In a large stewpan, put slices of pork or bacon, the carrot and onion cut into slices, cloves, and bouquet; lay the partridges on this, add the cabbage on top, more bacon or pork, wine, and stock.

6. 6

   Season and cook slowly for 30 to 45 minutes.

7. 7

   Dress the cabbages on a dish, place the partridges on top, garnish with carrot and bacon.

8. 8

   Skim and strain the broth, add the sauce, boil up, and sauce all over.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 311. The excerpt below is the record exactly as published.

2 small cabbages, 1 carrot, 1 onion, 8 oz. salt pork or fat bacon, 3 cloves, bouquet garni (No. 2), 1 glass white wine, 1^ pint rich broth, 1 gill Espagnole sauce (No. 236), salt, pepper, nutmeg, 2 oz. dripping. Singe, draw, and wipe the birds, truss them with their wings turned inwards. Put them in a roasting-tin, cover with dripping, and roast for ten minutes. Take up and drain. Wash the cabbages, 372 THE NEW CENTURY COOKERY BOOK cut into quarters, remove the stalks, cook for ten minutes in salted water, and drain. Have ready a large stewpan, put in some slices of pork or bacon, the carrot and onion cut into slices, cloves, and bouquet ; lay the partridges

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