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

GAME. 2 79 pork, add the rest of the partridges, and finish by covering the surface with cabbage, pressing it down carefully. Place the mold on a tin baking-dish, and put it in a moderate oven for fifteen minutes, leaving the oven-door open during the whole time. Have a hot dish ready, turn the mold upside down on it, and draw off carefully. Serve with a little demi-glace (No. 185).