Braised Partridge Or Pigeon
|Bird||2 (One Bird For 2 People)|
|Cabbage||1 Medium (Crisp)|
|Stock||1 Cup (16 tbs)|
Brown the birds lightly in melted butter.
Put a small onion inside each bird with knob of butter.
Place them in a stew pan, or a deep casserole, with sliced carrots and onions.
Now round the birds tuck the bacon rolls and the cabbage, quartered and blanched.
Moisten with a little stock, and simmer for about 1 1/2 hours.
This is a good method of cooking toughish birds.
Ducks are equally good braised.
You can vary the vegetables by cooking them with buttered young turnips, olives or celery, instead of the onions and carrots.