October Partridge

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 partridges
  • Salt and pepper
  • Juice of half lemon
  • 2 oz butter
  • 2 rindless rashers bacon
  • 1 small onion
  • 1 small red cabbage
  • ΒΌ pint cider
  • 1 teaspoon vinegar
  • 6 chestnuts
  • 1 oz butter


    Wipe the partridges inside and out, dust with salt and pepper and sprinkle with lemon juice. Melt 2oz butter in a pan and brown the birds slowly all over. Cool slightly, then wrap each bird in a slice of bacon. Slice the onion and red cabbage very finely, season with salt and pepper and put into a saucepan with the cider and vinegar. Bring to the boil and simmer for twenty minutes. Put birds on top and put on lid, then simmer for one and a half hours. Peel the chestnuts, toss in butter and add to the dish ten minutes before cooking is finished.