Partridges in oil

Preparation:

Preparation: Bring water and vinegar to the boil in a ratio of 2 to 100 cl with salt, cloves, aromatic herbs and bay leaves. Throw in the salted and peppered partridges inside (they must be completely covered by the liquid); cook and remove them from the marinade; cut them into pieces, dry them, sprinkle them with aromatic herbs and leave them to rest for 24 hours in a cool place. Arrange the pieces in glass jars, cover with oil and seal. Consume no earlier than 15 days.