Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 partridges
1 salt and pepper
4 c cabbage; shredded
4 sl bacon; cooked crumbled
16 lg cabbage leaves
2 tb butter
1 c chicken broth
4 carrots; sliced
1/4 ts crushed thyme
1/4 ts crushed tarragon
1 ts salt
1/4 ts pepper

Sprinkle partridges inside and out with salt and pepper. Combine shredded
cabbage and bacon. Spoon a fourth of the mixture inside the cavity of each
bird. Wrap each with 4 cabbage leaves and fasten with a string. Place in a
large skillet; add butter, chicken broth, and remaining ingredients. Bring
liquid to boil. Reduce heat, cover, and simmer 25 to 30 minutes or until
tender. Remove string and cabbage leaves. Serve with sauce in pan and
buttered noodles.

From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave
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