Moor Fowl served with Red Cabbage

1826

Preparation info
    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in

By Florence White

Published 1932

  • About

These birds are common on all English rivers and lakes, and some people think the eggs superior to those of plovers.

Ingredients

  • Two or more birds as required
  • red cabbage
  • pepper and salt
  • butter
  • flour

Method

  1. Do not pluck the birds: skin them.
  2. Leave them to soak for one hour in salted water.
  3. Truss them as for boiling.
  4. Put them on to stew in a little stock.
  5. Simmer for half an hour.
  6. Cut either a whole red cabbage or half or quarter (according to the number of people for whom you have to provide) in convenient pi