For this dish you can use old and, therefore, cheaper birds, allowing half a partridge to each person. A good-sized savoy cabbage would provide enough for four people.
Clean and cut the cabbage in four pieces, soak it in water for five minutes, drain and salt it. Truss the partridges and put them in a casserole with a piece of butter, salt and pepper, a carrot, an onion and a piece of fat bacon. Let all this brown on a moderate fire, then add a pudding-spoonful of flour, a cupful of stock, thyme, parsley and bay leaf tied together. Cover the casserole and boil for twenty minutes. Add a few Chipolata sausages and the cabbage, previously boiled, seeing that the sauce comes level with it.
Re-cover the casserole and simmer very gently until the partridges are cooked. To serve, arrange the cabbage on the dish, with the partridges, untrussed and cut in two, placed on top, and the sausages and carrots cut into pieces, round the dish.