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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.
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