Game
Partridge aux Choux
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick partridge browned in butter and simmered on a bed of blanched cabbage with bacon, sausages, and stock — an elegant game bird dish from the 1938 cookbook, served with baked potatoes and a salad.
Ingredients
- 2 to 3 partridges, split and browned in butter
- 1 head cabbage, cut in coarse pieces
- Few strips of bacon
- 2 to 3 sausages
- 1 pint stock
- 1 tablespoon flour (for thickening gravy)
- Salt for blanching water
Instructions
- Remove outside leaves from the cabbage, cut in half through the heart, then cut each half into coarse pieces.
- Put in a kettle, cover well with boiling water, adding 1 teaspoon salt for each quart of water. Cook uncovered until just tender enough to be pierced with a fork — less than half an hour. Drain and put in a buttered baking dish.
- Split the partridges and brown in butter. Put the browned partridges on top of the cabbage. Lay a few strips of bacon and two or three sausages on top of them.
- Add one pint of stock and simmer gently for 40 minutes.
- Strain. Put cabbage on a platter, lay partridges on the bed of cabbage, and surround with bacon strips and sausages.
- Thicken the gravy left in the baking dish with a tablespoon of flour and pour over all. Serve with baked potatoes and a salad.