Tie up a good partridge with slices of fat bacon. Cut two small white cabbages in four pieces, and blanch, after which throw cold water over them and drain. Lay some thin pieces of bacon at the bottom of a stewpan, also one carrot, one onion (previously blanched) and a bouquet garni.

Place the partridge in the center, surrounded by the cabbage, season with salt and pepper, and add gravy to half the height of the contents. Cover lightly, and let all stew gently until the partridge is tender.

The bird should be cut up and arranged in the middle of the dish, surrounded by the cabbage and bacon, etc. Pour a little of the gravy over the whole.