Traditional in Somerset, where partridges used to be more plentiful than they are today. Old birds can be used and impart a delicious flavour to the cabbage. Serve with plain boiled potatoes and red-currant or crab-apple jelly.
Chop half the bacon slices and put them into a large casserole that has a lid. Fry the onion and carrot in the butter and put them on top of the bacon. Lay the partridges on this bed. Sprinkle with thyme, nutmeg, salt and pepper. Pour over the stock, cover the casserole closely and cook in a moderate
©1980 The Estate of Elizabeth Ayrton