Truss two nice partridges with the legs turned inside, stick about ten
small pieces of fat bacon two inches in length and the size of a quill
through the breasts lengthwise, then cut two nice savoy cabbages in
quarters, and boil five minutes, throw them into plenty of cold water;
when cold lay them on a sieve, squeeze quite dry with a cloth, season
well with pepper and salt, cut out the stalk, and put them into a
stewpan, with two onions, three cloves, a bunch of parsley, thyme, and
bay-leaves, one carrot, and three quarters of a pound of streaky bacon;
cover with a quart of white stock, and let stew an hour or more, till
the stock has reduced to a thin glaze; take it off the fire, roast your
partridges, take out the skewers and string, bury them in the stewed
cabbage whilst hot, and let them remain till wanted; then butter a large
plain oval mould, paper it, and again butter the paper; have ready
peeled sixty small button onions, which stew in a little white stock
and sugar till tender, cut about a hundred pieces of carrots, half an
inch in length, and the thickness of a large quill; stew them in the
same manner as the onions, have also cut of the same size the same
quantity of turnips (do not stew them too much or they would be
useless), place a row of onions round the bottom of the mould, then
above them a row of carrots, slantwise, but one touching the other, then
a row of the turnips, then carrots, proceeding in like manner till you
reach the top; drain the cabbage, and squeeze it till it is somewhat
firm, put some of it at the bottom of the mould an inch in thickness,
and line the sides not quite so thick, put the partridges in the centre
with slices of the bacon, finish filling up with the cabbage, place in a
stewpan of water over the fire to get hot, but do not let the water get
into it; when ready to serve turn out on your dish, and take the paper
carefully from it; have ready the following sauce: put the stock from
the vegetables and a little of the stock from the cabbage into a
stewpan, add a quart of brown sauce (No. 1), boil to the consistence of
demi-glace, add a little sugar, sauce carefully all over, and serve.