Partridge Casserole

This recipe comes from an eighteenth-century book. Very probably the head of the household would have demanded a whole bird to himself. A large thick slice of home-made bread would have been put on his platter, the partridge placed on it and a good helping of the cabbage, carrots and gravy added.


  • 1 brace partridges
  • 4 onions, 2 left whole and 2 sliced into rings
  • 2 slices streaky bacon
  • ¾ lb (360 g) carrots, sliced
  • 3 slices (60 g) lean bacon, diced
  • 1 teaspoon salt
  • Pepper
  • 3 tablespoons chopped parsley
  • 1 teaspoon thyme
  • 1 large or 2 small Savoy cabbages
  • 1 quart (9 dl) stock made from the giblets of the birds


Put a whole, peeled onion inside each bird. Truss the birds and lay a slice of bacon over each. Put them into a casserole on a bed of the carrots, onions and diced bacon. Sprinkle with seasoning and herbs.

Parboil the cabbage for 3 minutes, drain and cut in quarters. Pack the cabbage quarters around the partridges, pour over the stock and cook in the oven at 325°F (150°C, Gas Mark 3) for 2 hours.