| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Chukar, Game, Cabbage, Partridge |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon; dried (or equivalent of salt pork) |
| 1/4 |
lb |
Prosciutto or other ham; diced |
| 1 |
md |
Onion; diced |
| 2 |
|
Carrots; sliced thin |
| 1/2 |
ts |
Crushed rosemary |
| 1/4 |
ts |
Tarragon |
| 2 |
|
Bay leaves |
|
|
Salt & pepper |
| 1 |
lg |
Head of cabbage; quartered |
| 3 |
|
Chukars; dressed, each stuffed with a small onion stuck with a clove, and then trussed |
| 1 |
c |
Game bird or chicken stock |
| 1/2 |
c |
White wine |
INSTRUCTIONS
"Game birds have been cooked with cabbage for a very long time... this
dish is a composite from an eighteenth century recipe.. It is recommended
for an old rooster whose tenderness may be suspect."
In the casserole you expect to use, try out (render) the bacon until you
accumulate some fat, then add the prosciutto and cook until both begin to
brown.
Add the onion and carrots and cook 2 to 3 minutes, then add the herbs
and the salt and pepper.
In a kettleful of boiling, salted water blanch the cabbage sections for
5 minutes. Drain and dismantle one quarter to make a bed of its leaves on
top of the vegetables, herbs, etc.
Lay in the trussed birds, fit in the remaining three cabbage sections,
and pour in the stock and the wine.
Bring to the boil, then simmer, covered, for 1 to 1-1/2 hours.
Note: You can add livers to this dish: saute 4 to 5 chicken livers with
the onion and carrots, then when the livers have lost their pinkness, smash
and stir them into the bacon, ham, and vegetables before you lay in the
cabbage leaves.
_LL Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983.
Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98
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