Truss an old partridge en Entrée and colour it in the oven. Braise it together with a suitable amount of blanched cabbage,
Remove the bacon and sausage when cooked, leaving the cabbage and partridge to finish their cooking.
Line a buttered deep round mould with rings of the carrot and sausage and thin squares of the bacon, then cover these with a layer of the cabbage. Place the partridge in the centre after removing the string, then cover and fill with the remaining cabbage. Heat in a moderate oven for 5 minutes.
Turn over on to a round dish for service, soak up any liquid before removing the mould. Surround with
© 1903 All rights reserved. Published by Taylor and Francis.