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Partridges with Cabbage

(Northern France.) Slice and parboil a head of cabbage. Lay it on a dish and on each piece a partridge, stuffed with sausage meat, mixed with some chopped herbs, 2 onions, 2 carrots, and 1/4 pound butter. Add 1 cup of stock and cover very closely; cook slowly for 2 hours. Arrange the cabbage on a dish with the birds on top and pour the gravy over all.