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Braised Partridges and Cabbage

Truss a couple of old partridges as for boiled chickens. Put them in a sautepan and brown them slightly over a brisk fire. Cut some bacon and two onions into dice, put them in a braising pan with the partridges, surround them with stock and braise till three parts done. Wash thoroughly a young cabbage, then blanch, drain, and dry it; put it in with the partridges, and finish cooking them together. When cooked make a bed of the cabbage on a hot dish and put the patridges on it with the pieces of bacon around. Strain the cooking liquor through a fine hair sieve, boil it until reduced, keeping the partridges hot at the same time. When ready pour the sauce round, and serve. Braised Partridges, Financiere Singe, draw, wipe and truss two partridges with their wings inside. Lay a piece of pork rind in a saucepan, adding one carrot and one onion, both cut in slices, two bay leaves, one sprig of thyme, and the two partridges, seasoning with a little salt and pepper. When the birds have assumed a good golden color on the hot stove, moisten with one-half pint of broth; put the saucepan in the oven and cook for twenty minutes longer. Dress them on a dish, untruss, pour over one-half pint of hot financiere sauce, and serve. The gravy from the partridges can be utilized for making the financiere sauce. Braised Partridges, Perigueux Clean three partridges and truss them as for boiling. Fasten some thin slices of fat bacon round them, put them in a stewpan with three-fourths of a pint of mirepoix and one-fourth pint of essence of truffles, put a sheet of buttered paper over them, stand the stewpan over a slow fire and let the contents simmer till the partridges are done. Cut a three-sided block of bread three inches high, two and one-half inches at the base and one and one-half inches at the top, fry it, and then fix it in the middle of a dish with a paste prepared with a little flour and white of egg. Drain the partridges when cooked and place one on each side of the bread. Shape three large partridge forcemeat quenelles like pears and put one between each bird; mix some essence of partridge with perigueux sauce, pour it over the birds, put a large truffle on top of the bread, fill a sauceboat with the same sauce, and serve it with the partridges.