Roast int in a hot oven (450ºF) for about 20 minutes, turning it from side to side and on its back.
Parboil 1 large cabbage, quartered for 5 minutes.
Drain the cabbage, rinse it and drain it again.
Put 4 slices salt pork or bacon in a deep saucepan.
Add a layer of a third of the cabbage leaves.
Lay the bird on the cabbage leaves.
Add 1 carrot, 1 onion studded with a clove and a faggot composed of 2 stalks of celery, 3 sprigs of parsley, 1/2 bay leaf and a pinch of thyme.
Add the second third of the cabbage leaves and 1 large piece of uncooked garlic sausage or Italian sausage.
In a separate pan, parboil 1/2 pound fat salt pork for 5 minutes.
Drain it and add it to the saucepan.
Cover the pork with the remaining cabbage and add 1 quart stock.
Cover the pan with a round of buttered paper with a tiny hole in the center to vent the steam.
Adjust the lid of the pan.
Braise the bird in a moderate oven (375ºF) for 35 to 40 minutes, or until the sausage and fat pork are done.
Remove and reserve the sausage and fat salt pork.
Continue to cook the chartreuse until the legs of the partridge fall away from its body or for about 45 minutes longer.
Remove the partridge and the carrot.
Discard the faggot.
Line a buttered, round-bottomed timbale with the sausage, sliced, slices of carrots and small rectangles of the cooked salt pork in a neat pattern.
Fill the timbale with thick layers of cabbage and partridge meat.
Finish with a final layer of cabbage leaves.
Press with a fork, tilting the timbale so that any liquid will drain away.
Invert the timbale on a hot platter.
If desired, the timbale need not be used and the partridge meat may simply be served on a bed of cooked cabbage, garnished with the sausage, carrot and salt pork.
List of ingredients required:
1 Plump partridge.
1 Large cabbage, quartered.
4 Slices of salt pork or bacon.
1 Carrot.
1 Onion.
1 Clove.
2 Stalks of celery.
3 Sprigs of parsley.
1/2 Bay leaf.
Pinch of thyme.
1 Large piece of garlic or Italian sausage, uncooked.
