| 1 |
Pour boiling water over the birds and rub them with salt. Place the slices of bacon, 3 to each bird, over the breasts and tie with thread. Melt the butter in a baking dish and roast the partridges like chickens in a moderate oven (350 F) for 40 minutes, basting often. |
| 2 |
Shred the cabbage, cook for 10 minutes, and drain well. Put half of it in a casserole. Remove the bacon from the partridges and cut the birds lengthwise in halves. Place them on the cabbage in the casserole and cover with the rest of the cabbage. |
| 3 |
Saute the chopped onions in the same skillet and add water to make 2 cups of stock. Chop the bacon that has covered the breasts and add this to the stock. Sprinkle the cabbage with pepper and nutmeg. Pour in the stock. Cover the casserole and put in a 350 F. oven for 2 hours. |
| 4 |
Serve with boiled potatoes. |
|
|
|
|
|
|
|
|
|
|