Name: Casserole of Partridges with Cabbage
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 green summer cabbages, outer leaves discarded, finely chopped; 2 partridges, trussed; 2 tablespoons (30 g) butter; ½ teaspoon dried thyme; 2½ cups (6 dl) chicken stock; ½ teaspoon freshly ground black pepper; ½ teaspoon nutmeg; 4 bacon slices; 1 teaspoon salt; 1 carrot, sliced; 1 onion, peeled and cut in rings

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Traditional in Somerset, where partridges used to be more plentiful than they are today. Old birds can be used and impart a delicious flavour to the cabbage. Serve with plain boiled potatoes and red-currant or crab-apple jelly.

Ingredients

2 partridges, trussed
4 bacon slices
1 onion, peeled and cut in rings

Europe
United Kingdom
Somerset
Engalnd
Main course
Gluten-free

Method

Chop half the bacon slices and put them into a large casserole that has a lid. Fry the onion and carrot in the butter and put them on top of the bacon. Lay the partridges on this bed. Sprinkle with thyme, nutmeg, salt and pepper. Pour over the stock, cover the casserole closely and cook in a moderate oven, 350°F (180°C,

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