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Partridges, Stewed, with Cabbage

Clean a brace of partridges, and cut them in two; wash well a head of cabbage and quarter it, lay it in a deep pie-dish, place the birds upon it, with slices of fat bacon on top of all. Pour on them a tea-cupful of stock, and season with pepper and salt. Cover closely, and cook for two hours in a moderate oven.