Ingredients

Partridge                            
Seasoning
Butter                                 
Beurre Manie
1 oz bacon per bird            
4 oz button mushrooms per bird
3 oz shallots per bird          
½ gill stock per bird
2 glasses red wine per bird

Method

Season the birds inside and out.  Truss.

Fry the bacon and shallots lightly and put in the bottom of a casserole.
 
Fry the birds until brown all over and put on top of bacon and shallots.

Fry the mushrooms very lightly and add.

Add the stock, cover and cook in a very moderate over for a further ¾ hour.

Thicken with beurre manie.