254. Partridge and Cabbage Pudding

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Cut a Savoy cabbage into four pieces, removing some of the outside leaves; boil it for ten minutes, let it get cold, press the water out, cut off the thick root, and cut the other in slices; then stuff the partridge as No. 464, place slides of bacon