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Pheasant, Stewed, with Cabbage

Pick, draw, and singe two pheasants, and truss them as for boiling. Divide two good-sized cabbages into quarters, soak them in salted water for an hour, and cut off the stalks; plunge them into boiling water, and let them boil for ten minutes; then take them up, drain them, press the water from them, and put them into a large stewpan. Bury the pheasants in the cabbage, and add half a pound of streaky bacon, one pound of uncooked Bologna sausages, one pound of pork sausages, a handful of parsley, a small sprig of thyme, a bay-leaf, two carrots, an onion stuck with six cloves, and a little pepper. Pour in as much stock as will just cover the whole, cover the stewpan closely; bring the contents to a boil, and then let them simmer gently for an hour and a quarter. At the end of that time, lift out the birds and the meat, and keep them warm in the oven. Drain the cabbage, season with salt and pepper, and stir over a good fire until it is dry. Place it on a dish, put the pheasants upon it, and place round it the bacon, sausage, and carrot cut into slices. Send good brown sauce, or, if preferred, a little poivrade sauce, to table in a tureen. Probable cost of pheasants, 3s. each, when in full season. Sufficient for eight or ten persons.