Sauer Kraut with Partridges or Quail
Ingredients
Directions
Cook the sauerkraut
Cook the sauerkraut according to recipe No. 329.
When nearly done, drain off the moisture.
Finish and serve
Add the roasted partridges or quails to the sauerkraut.
Cover the saucepan tightly and let them simmer slowly until the birds are tender.
When ready to serve, dish up the sauerkraut and arrange the birds nicely on top.
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
What each ingredient does
- Sauerkraut (in the method)
- Provides the acidic, tangy base, and its moisture keeps the birds from drying out while they simmer.
- Partridges or quail
- The main protein, which becomes tender as it simmers slowly in the covered saucepan.
The step that matters
Simmering the birds slowly while covered. Gentle, covered simmering lets the partly cooked birds finish cooking and become tender without drying out. Boiling hard or uncovering the pan lets moisture escape and toughens the meat.
“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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