In a heavy plastic bag or bowl, combine the scotch, garlic and thyme. Add the partridges and coat well with the marinade. Let marinate for 30 minutes.
In a skillet, soften the onion in the butter. Add and brown the pork, stirring to crumble. Season with salt and pepper. Add the thyme and deglaze with the Scotch.
Reduce until dry. Add the broth, breadcrumbs and cook for 2 minutes. Adjust the seasoning and let cool.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Remove the partridges from the marinade and pat dry with paper towels. Divide the stuffing among the cavities. Season with salt and pepper. Wrap each partridge with 5 slices of bacon to cover them completely.
Place the cabbage and carrots in a 33 x 23-cm (13 x 9-inch) baking dish. Add the broth. Season with salt and pepper. Top with the partridges, side by side.
Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until a meat thermometer inserted into a thigh, without touching bone, reads 82 °C (180 °F). Baste the vegetables frequently with the pan drippings.
Meanwhile, in a small saucepan, brown the necks in the oil. Add the garlic and sauté for 1 minute. Deglaze with the port and red wine. Add the molasses, Worcestershire sauce and reduce by half. Add the broth, thyme and cloves.
In a bowl, dissolve the cornstarch in the water. Stir in the broth and bring to a boil, while whisking.
Simmer gently for 4 to 5 minutes. Season with salt and pepper. Strain the sauce through a sieve. Keep warm.
Serve a whole partridge for each guest. You can also, with a knife, halve the partridges. Serve the partridges with the vegetables and Clapshot. Drizzle with sauce.
If you prefer If you can’t find wild or farmed partridges, look for Cornish hens.