“You can use chicken or pork chops for this also. From a recipe book on 18th century frontier outpost recipes.”
READY IN:
1hr 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Split partridge through back and fix it flat.
  2. Rub salt and pepper over all surfaces.
  3. Brown bird and onion in butter.
  4. Into a Dutch oven or kettle put half of the cabbage, apple and sugar add bird breast side up, add remaining of cabbage, apple and sugar. Add stock.
  5. Cook 1 1/2 hours watching closely or until birds and cabbage are tender.

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