The table

845. Partridge and Cabbage. — Select a fine, tender cabbage, clean it thoroughly, cut it into four parts; wash well in cold water, remove the root, and put into salted boiling water for five minutes. Remove, and drain well, then return it to the saucepan with one carrot cut in four pieces, one whole onion stuck with four cloves, a quarter of a pound of salt pork, in one piece, a bouquet (No. 254), one pint of white broth (No. 99), and one pint of lean stock. Season with a good pinch of salt and a pinch of pepper. Take (in preference) two old partridges; singe, draw, and wipe them well; truss them with their wings turned inside, and put them on a roasting-pan with half a pinch of salt, and a little butter well spread over their breasts, and put them to roast for six minutes. Make a hollow space in the centre of the cabbage, place therein the two partridges and cover them over, laying a piece of buttered paper on top to prevent the air from escaping; put the lid on and cook in the oven for one hour. Now lift off the lid, remove the paper, skim off any fat adhering to the surface, and dress the cabbage neatly on a hot dish; untruss, and arrange the partridges, decorating the dish artistically with the carrots and salt pork, cut into six slices. Take away the onion and bouquet, and serve. 846. Partridge a la Financiere. — Singe, draw, wipe, and truss two partridges with their wings inside. Lay a piece of pork-rind in a saucepan, adding one carrot and one onion, both cut in slices, two bayleaves, one sprig of thyme, and the two partridges. Season with one pinch of salt and half a pinch of pepper. When they have assumed a good golden color on the hot stove, moisten with half a pint of white broth (No. 99), then put the saucepan in the oven and let cook for twenty minutes. Dress them on a serving-dish, untruss, pour half a pint of hot sauce financiere (No. 246) over, and serve. The gravy from the partridges can be utilized for making the financiere sauce. 847. Partridge Braised with Celery Sauce.— Proceed exactly the same as for the above (No. 846), replacing the financiere by a pint of hot celery sauce (No. 200). 848. Partridge Saute a la Chasseur.— Singe, draw, and wipe two fine, tender partridges, cut them into twelve pieces, and place them in a sautoire with an ounce of butter, seasoning well with a good pinch of salt and half a pinch of pepper. Brown well for three minutes on each side ; then add a finely chopped shallot, half a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), and twelve whole mushrooms. Finish cooking for fifteen minutes, then serve with six bread croutons (No. 133) around the dish. 849. Chartreuse of Partridge. — Prepare the partridges as for No. 845. Take a Charlotte-mold, which will hold three pints ; butter lightly, and decorate with small pieces of cooked carrot and turnip, cut very evenly with a vegetable-tube. When ready, fill the bottom with a layer of cooked cabbage ; cut the partridges into pieces, put a layer of them on the cabbage, covering the hollow spaces with more cabbage ; lay on top six slices of salt