Required : A brace of partridges. Larding bacon. A nice fresh cabbage. Slices of fat bacon. One carrot. Two onions.

One teaspoonful of powdered herbs. Salt and pepper. Good stock to cover. One ounce of flour. (Sufficient for four to six.)

Have the partridges plucked and trussed, put a small onion into each. Lard the bird with strips of raw fat bacon. (See page 2808, Vol. 4.)

Trim the cabbage, cut it into four, and soak it in cold water and salt to get out all insects.

Line the bottom of a large stewpan with the slices of fat bacon, the carrot cut in slices, the powdered herbs, and a good dust of salt and pepper. Place the birds on this layer, put the cabbage between and around the birds, and here and there a slice of streaky bacon. Add enough good stock to cover all. Put on the lid, bring to the boil, and let it simmer gently for one and a half hours, or till the birds are tender. Then lift out the cabbage and bacon, and put the birds in a hot place.

Put the cabbage into a clean saucepan on the fire to drain off all moisture. Strain and skim the broth, add the flour, having first mixed it smoothly with a little cold water, and stir it over the fire till it boils and thickens.

Put the cabbage into the middle of a hot dish, cut the birds in halves, arrange them on the cabbage, and garnish with the bacon. Serve the gravy separately in a hot tureen.

Note. - This is a capital way to serve old and tough birds.

Cost, 4s. 8d.