Partridge, “Perdrix aux choux.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

2 brace trussed as for boiling ↝ Pheasant, raw, meat and skin [Poultry Products]
a cabbage or two scalded in salt and water ↝ Cabbage, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little mace ↝ Spices, mace, ground [Spices and Herbs]
some peppercorns
a little good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
some Spanish Sauce (see Sauces for Meat)
some more cabbage in the gravy ↝ Cabbage, raw [Vegetables and Vegetable Products]
slices of ham or bacon cooked with the birds and cabbage ↝ Ham [Cold cuts and cured meats]

Instructions (12)

Go out shooting in the morning and bring home a good many birds; have 2 brace trussed as for boiling.
Take a cabbage or two scalded in salt and water, then take off the leaves and wrap up each bird in them, tying them up close.
Season with pepper, salt, and a very little mace and some peppercorns.
Have ready a little good gravy and put with the birds into a small, deep stewpan.
Cover very close and let the birds stew till sufficiently done, then cut the string round each bird and leave them covered by the cabbage.
Have also some more cabbage in the gravy.
Take out the birds but keep them warm.
Reduce the gravy and add some Spanish Sauce (see Sauces for Meat) to it.
Then put the partridges and cabbage into a dish; have them served up very hot with the cabbage and sauce.
Garnish with slices of ham or bacon cooked with the birds and cabbage, if you like.
Make, and serve separately with it, a good thick sauce besides.

N.B.—

Should the partridges be old they must be stewed some time alone, before you add the scalded cabbage, otherwise the vegetables get over-cooked and give too strong a flavour to the birds.

Original Text

Partridge, “Perdrix aux choux.” (Mary Parke. September, 1841.)
“Go out shooting in the morning and bring home a good many birds; have 2 brace trussed as for boiling. Take a cabbage or two scalded in salt and water, then take off the leaves and wrap up each bird in them, tying them up close. Season with pepper, salt, and a very little mace and some peppercorns. Have ready a little good gravy and put with the birds into a small, deep stewpan. Cover very close and let the birds stew till sufficiently done, then cut the string round each bird and leave them covered by the cabbage. Have also some more cabbage in the gravy. Take out the birds but keep them warm. Reduce the gravy and add some Spanish Sauce (see Sauces for Meat) to it. Then put the partridges and cabbage into a dish; have them served up very hot with the cabbage and sauce—and let yourself and Mr. Justice Coltman eat them. I hope they will be good!
“N.B.—Should the partridges be old they must be stewed some time alone, before you add the scalded cabbage, otherwise the vegetables get over-cooked and give too strong a flavour to the birds.”
You may garnish with slices of ham or bacon cooked with the birds and cabbage, if you like, and also make, and serve separately with it, a good thick sauce besides.

Notes

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