Photo: Cala
Ingredients
- 2 partridges
- 3 slices of lean ham
- 2 shredded onions
- 1 head of celery
- 1 large carrot
- 1 turnip, cut into fanciful shapes
- 1 small lump of sugar
- 2 oz. of butter
- salt and pepper to taste
- 2 quarts of medium stock
Directions
1
Cut the partridges into pieces and braise them in the butter and ham until tender.
2
Remove the legs, wings, and breast, and set them aside.
3
Keep the backs and trimmings in the braise, then add the onions and celery.
4
Add any remains of cold game and 3 pints of stock.
5
Simmer slowly for 1 hour, then strain and skim off the fat.
6
Return the reserved pieces to the pot, bring to a boil, and skim again for clarity.
7
Add the sugar and seasoning.
8
Simmer the cut carrot and turnip in 1 pint of stock until tender, then add to the partridges and serve.