Recipe: Partridges aux Choux

Truss a brace of Partridges for boiling, and mince about half a pound of fat bacon or PORK, and put it into a Saucepan on the fire; when it is boiling, immerse the birds quickly, and sauté them till nicely coloured. Have ready a small savoy, which has been well washed and drained, chop it up and place it in the Saucepan with the Partridges, a bouquet garni, two PORK PIGEONSs, pepper and salt to taste; add about half a pint of stock, and let all simmer together for two and a half hours. When[Pg 35] ready to serve, remove the bouquet garni, and serve the chopped cabbage round the birds, and the PIGEONSs split and divided into four pieces each.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)