PARTRIDGES WITH CABBAGE

Having trussed the partridges, put them into a stew-pan with a large piece of butter rolled in flour; a quarter of a pound of bacon or ham cut into dice; a bunch of sweet-herbs, and a little warm water. Put into another stew-pan a fine Savoy cabbage, with a pint of the dripping of beef or pork. Let it stew slowly till nearly done. Then take out the cabbage and drain it, and put it into the stew-pan to cook with the partridges for half an hour. Lay the cabbage under the partridges when you send them to table.