Partridges In Casserole

Preparation:

Preparation: Clean the partridges, garnish them with the bacon cut into strips, salt and pepper them, wrap them in the veal and ham and tie them with kitchen string. Chop the onion, put it on the heat in a saucepan with half the butter, let it fry for a few minutes, then add the partridges and brown them evenly. Wet them with a little hot stock and white wine several times, taking care each time to let the liquid evaporate. Continue cooking over moderate heat for about two hours. Drain the partridges on a plate, untie them (set aside the meat and ham) and keep them warm. Finely chop the meat and ham or, better still, pound them in a mortar; dilute with boiling broth to obtain a rather liquid sauce. Put the partridges back into the casserole with the remaining butter, cover them with the prepared sauce, thickening it with a little flour diluted in a little stock, and cook for about ten minutes. Before removing from the heat, add the juice of half a lemon. Drain the partridges on a serving plate, cover them with the sauce and serve.