Procure two partridges trussed as for boiling, and lard them with fat
bacon lengthwise up the breast; have ready two white-heart savoy
cabbages, cut them in quarters and blanch them ten minutes in boiling
water; drain them quite dry on a cloth, season well with white pepper
and salt, cut off all the stalk and place them in a stewpan with half a
pound of streaky bacon; cover with a good white stock and place them
over a slow fire to stew until the stock has reduced to a thin glaze and
the cabbage is quite tender; you have roasted the two partridges, thrust
them quite hot into the cabbage, and place the stewpan containing them
in a bain marie to keep hot for one hour, or till ready for use, then
drain and press the cabbage in a colander, saving the stock that comes
from it; dress in a dome on your dish, take the skewers and strings from
the birds and dress them upon the top with slices of the bacon round,
broil three sausages, which cut in halves lengthwise and lay round at
the bottom, put a pint of brown sauce (No. 1) in a stewpan, with twelve
spoonfuls of stock from the cabbage, skim off all the fat, reduce to a
demi-glace, sauce over and serve.