845 | Partridge and Cabbage.
—Select a fine, tender cabbage, clean it thoroughly, cut it into four parts; wash well in cold water, remove the root, and put into salted boiling water for five minutes. Remove, and drain well, then return it to the saucepan with one carrot cut in four pieces, one whole onion stuck with four cloves, a quarter of a pound of salt pork, in one piece, a bouquet (No. 254), one pint of white broth (No. 99), and one pint of lean stock. Season with a good pinch of salt and a pinch of pepper. Take (in preference) two old partridges; singe, draw, and wipe them well; truss them with their wings turned inside, and put them on a roasting-pan with half a pinch of salt, and a little butter well spread over their breasts, and put them to roast for six minutes. Make a hollow space in the centre of the cabbage, place therein the two partridges and cover them over, laying a piece of buttered paper on top to prevent the air from escaping; put the lid on and cook in the oven for one hour. Now lift off the lid, remove the paper, skim off any fat adhering to the surface, and dress the cabbage neatly on a hot dish; untruss, and arrange the partridges, decorating the dish artistically with the carrots and salt pork, cut into six slices. Take away the onion and bouquet, and serve.