bouquet garni, and two partridges,
cleaned and trussed as for roasting.
Fill up the pan to the height of the
partridges with peeled, somewhat
unripe, white grapes. Season with
salt and pepper, cover with
greaseproof paper and the lid and
simmer very gently 1 hour.
Serve very hot with the pieces of
bacon and the grapes arranged
round the partridges.
AN ITALIAN STUFFING FOR PARTRIDGES
For 4 partridges prepare 4 oz of
bacon or ham, ½ lb of mushrooms,
and 8 juniper berries, all chopped
together with the livers of the