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

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

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.

Ingredients

1 brace partridges
4 onions, 2 left whole and 2 sliced into rings</

Method

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