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Partridges, Stewed, with Cabbage

A stew of partridges and cabbage cooked with bacon and stock, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and pepper are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Partridges, Stewed, with Cabbage

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Clean the partridges and cut them in half.

  2. Wash the cabbage and quarter it.

  3. Place the cabbage in a deep pie dish.

Stew and bake

  1. Lay the partridges on top of the cabbage and add the bacon slices.

  2. Pour the stock over the partridges and season with pepper and salt.

  3. Cover the dish tightly and cook for 2 hours in a 350°F (175°C) oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Partridges
Provide the main meat, which becomes tender during the long, moist cooking.
Cabbage
Forms a bed that absorbs juices and becomes soft and sweet as it stews.
Fat bacon
Melts slowly, adding fat and savory flavor to the meat and cabbage.
Stock
Provides cooking liquid that creates steam and moisture inside the covered dish.

The step that matters

Cover the dish tightly and cook for 2 hours. A tight cover traps steam so the partridges cook gently in moist heat. Lifting the lid lets moisture escape, which can leave the meat dry and the cabbage unevenly cooked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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