Scrape and wash the carrots, and peel and wash the turnips. Boil for twenty minutes in salted water. Pour off the water, and add three pints of stock and a teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set away to cool.
Cut the cabbage in four parts. Wash, and boil twenty minutes in salted water. Drain in the colander, and return to the fire with a pint of stock, the cloves, herbs and onions, tied in a piece of muslin; a quarter of a cupful of butter and the pork and grouse. Cover the sauce-pan, and place where the contents will just simmer for two hours and a half. When cooked, put the grouse and pork on a dish to cool. Turn the cabbage into the colander, first taking out the spice and onion. Press all the juice from the cabbage and chop very fine. Season with salt and pepper, and put away to cool.
Butter a plain mould holding about four quarts. Butter note paper, cut to fit the sides and bottom, and line the mould with it.
Cut the cold turnips and carrots in thick slices, and then in pieces all the same size and shape, but of any design you wish. Line the sides and bottom of the mould with these, being particular to have the pieces come together. Have the yellow and white arranged in either squares or rows.
With the chopped cabbage put half a pint of the brown sauce and two spoonfuls of the glaze. Stir over the fire for six minutes. Spread a thick layer of this on the vegetables, being careful not to displace them.
Cut each grouse into six pieces. Season with salt and pepper, and pack closely in the mould. Moisten with the remaining half pint of brown sauce. Cover with the remainder of the cabbage.
Two hours before serving time, place in a steamer and cook.
While the chartreuse is steaming, make the sauce. Put two tablespoonfuls of butter in a stew-pan, and when hot, add two tablespoonfuls of flour. Stir until a dark brown; then add the stock in which the cabbage was cooked and enough of that in which the turnips and carrots were cooked to make a quart. Stir until it boils; add two spoonfuls of glaze, and set back where it will just simmer for one hour. Skim off the fat, and strain.
When the chartreuse is done, take up and turn gently upon the dish. Lift the mould very carefully. Take off the paper. Pour two tablespoonfuls of the sauce on the chartreuse and the remainder around it.
The vegetable chartreuse can be made with any kind of game or meat.