254. Partridge and Cabbage Pudding

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

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