| How To Cook: |
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1. Fry the partridges in the oil in a saucepan until brown and place them on a plate.
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2. Chop the onion and fry it very gently in the same fat.
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3. Put the partridges back in the saucepan and continue frying for a short while.
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4. Add the sliced tomatoes and when they are cooked add the wine, vinegar, thyme and mixed herbs, and then cook for 15 minutes.
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5. Add 1 pint water and stew until the birds are very tender (about 1 hour).
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6. Add the small whole onions and the diced carrots; when these are cooked, remove the partridges, divide each into 2 'pieces, place on a dish and surround with the whole onions and carrots.
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7. Strain the sauce and pour it over the dish.
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