Advertisement
Moor Fowl served with Red Cabbage
1826
Preparation info
- Difficulty
Medium
- Ready in
3 hr
Appears in
Published 1932
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
- Do not pluck the birds: skin them.
- Leave them to soak for one hour in salted water.
- Truss them as for boiling.
- Put them on to stew in a little stock.
- Simmer for half an hour.
- 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