558. Stewed Partridges with Cabbage

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Partridges

two nice partridges trussed as for boiling ↝ Pheasant, raw, meat and skin [Poultry Products]
five or six slices of fat bacon, of the thickness of a quill, lengthwise through the breast, but not to protrude

Cabbage

some cabbage stewed as directed for pheasant with cabbage, but stewed nearly dry ↝ Cabbage, raw [Vegetables and Vegetable Products]

Garnish

two pork sausages, nicely broiled ↝ Pork sausage [Sausages]
the bacon in halves ↝ Beef, bacon, cooked [Bacon]

Sauce

half a pint of game sauce
good plain gravy ↝ Gravy, vegetarian [Dips, gravies, other sauces]

Instructions (8)

Have two nice partridges trussed as for boiling, and run five or six slices of fat bacon, of the thickness of a quill, lengthwise through the breast, but not to protrude, and roast them fifteen minutes before a moderate fire.
Have some cabbage stewed as directed for pheasant with cabbage, but stewed nearly dry before thrusting in the partridges.
Keep the whole hot, but not boiling, for about an hour.
Have ready two pork sausages, nicely broiled.
Dress the cabbage, which must be quite dry, upon your dish in a mound, with the partridges at the top, half buried in it.
Cut the bacon in halves, placing a piece at each end, with a sausage at each side.
Pour half a pint of game sauce round, and serve.
Good plain gravy is also very nice.

Original Text

558. Stewed Partridges with Cabbage.—Have two nice partridges trussed as for boiling, and run five or six slices of fat bacon, of the thickness of a quill, lengthwise through the breast, but not to protrude, and roast them fifteen minutes before a moderate fire; have some cabbage stewed as directed for pheasant with cabbage, but stewed nearly dry before thrusting in the partridges; keep the whole hot, but not boiling, for about an hour; have ready two pork sausages, nicely broiled, dress the cabbage, which must be quite dry, upon your dish in a mound, with the partridges at the top, half buried in it, cut the bacon in halves, placing a piece at each end, with a sausage at each side; pour half a pint of game sauce round, and serve; good plain gravy is also very nice.

Notes

—