• brace of old birds
• 4 onions
• 4 rashers of bacon
• 2 carrots</

Place an onion inside each bird and a rasher of bacon over each. Put them in a large casserole with sliced carrots and onions cut into rings, the remaining bacon diced, pepper and salt, and the parsley and thyme. Pour over the red wine or cider. Leave overnight.

In the morning, pack the quarters of cabbage round the birds and fill the casserole up with water, just to cover all. Put in t