Partridge and Cabbage Pie

Name: Partridge and Cabbage Pie
Yield: Serves Six to Eight
Ingredients: 3 partridges; butter for frying; 4 tablespoons each of brandy and Madeira; 4 tablespoons each of brandy and Madeira; pinch of sage; salt and freshly ground black pepper; juniper berries (optional); garlic (optional); 4 rashers streaky bacon, with rind removed; 1 large Savoy cabbage; salt and freshly ground black pepper; 225 g/8 oz belly of pork, minced; 1 tablespoon tomato purée; bunch of parsley; 25 g/1 oz chicken liver pâté; 1 bay leaf; 100 g/4 oz smoked pork; 1 carrot; 1–2 slices onion

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

3 partridges
butter for frying
4 tablespoons each of brandy and Madeira

Main course
Pie
Gluten-free

Method

Fry the partridges fairly quickly in butter for 5 minutes on each side, so that they are well browned. Pour in the brandy and the Madeira and set alight. Leave the birds in the pan to cool so that you can collect any juices that run from them.

Briefly cook the washed cabbage leaves in boiling water for 2–3 minutes, then lift them out, keeping the water. Butter a large china or ovenproof