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Partridges, Braised, with Cabbage

Pluck and draw two partridges, truss them as if for boiling, and cover with thin slices of bacon, tied on securely with strong twine. Trim and wash two small cabbages, or a savoy, boil them, uncovered, for a quarter of an hour, and afterwards drain them thoroughly. Slice a carrot, an onion, and some sticks of celery into a stewpan. Put with them three ounces of fresh butter, a large lump of sugar, crushed to powder, a salt-spoonful of pepper, the eighth of a grated nutmeg, and a little salt, the quantity to be regulated by the saltness of the bacon. Put a layer of cabbage over these, then lay in the partridges, breasts uppermost, and afterwards the rest of the cabbage. Cover the whole with good stock, then simmer as gently as possible until the partridges are done enough; keep moistening them with gravy, if required. Dish the birds upon the bacon, and put the cabbage round them. To make the gravy, mix an ounce of butter with an ounce of flour, and stir them over the fire for three minutes, add a pint of good stock, and boil quickly for ten minutes. Strain the gravy into a tureen, and serve immediately. Fried sausages are often sent to table with this dish, which is a great favourite in France. Time, about one hour and a half to simmer the birds, etc. Probable cost of partridges, 3s. per brace, but the price varies. Sufficient for four persons.