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.
Put a whole, peeled onion inside each bird. Truss the birds and lay
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
©1980 The Estate of Elizabeth Ayrton