placed in an earthen pot,
narrowing at the top, called a
stamna. This pot is then laid on its
side in a hollow dug at the edge of
a bank of earth, and buried.
Underneath the pot the earth is
scooped out to make room for a
fire of resinous pinewood or
charcoal, and this is left slowly
burning for 2 or 3 hours.
At any rate, partridges with a
piece of fat bacon, wrapped in
buttered paper, and cooked in a
very slow oven are worth trying.
‘Klephti cooking’ is always a good
way of getting the best flavour out
of meat or a bird.