Sweet and Sour Partridges
10 partridges · 2 carrots · onion · 2 or 3 cloves garlic · 1 glass white vinegar · 3 glasses oil ·
¼ litre white wine · salt, pepper and peppercorns · 4 slices lemon · 3 bay leaves · sage
Cure the partridges, wash and fit them snugly in a casseruole dish with a pinch of salt, pepper, sage, carrots (cut crossways), plenty of coarsely cut onion, peppercorns, bay leaves, garlic, vinegar, white wine, oil.
Cover the casserole with a lid and cook at low heat for about 40 minutes.
Before cooking is completed, add 4 slices of lemon.