Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage)

Ingredients

• about three tablespoonfuls of small squares of fat salted pork
• two ounces of butter
• Prepare and truss a bird
• one large onion
• a small carrot
• moisten to height with equal quantities of white wine and rich broth

Method

1. 1

   Put fat salted pork and butter into a stewpan and toss over a brisk fire until melted.

2. 2

   Prepare and truss a bird, put it in the fat with a bunch of sweet herbs, onion, and carrot, and fry quickly until beginning to take color.

3. 3

   Moisten with equal quantities of white wine and rich broth, and simmer gently.

4. 4

   When the bird is tender, serve with stewed savoy.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 226. The excerpt below is the record exactly as published.

Shahrenoe Teter e Kapousta. (Braised Blackcock and Stewed Cabbage.) Put about three tablespoonfuls of small squares of fat salted pork into a stewpan with two ounces of butter, and toss them about over a brisk fire until melted. Prepare and truss a bird, put it in the fat with a bunch of sweet herbs, one large onion, and a small carrot cut in slices, and fry the whole quickly until beginning to take colour. Then moisten to height with equal quantities of white wine and rich broth

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