Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 | partridges |
| 1 | salt and pepper |
| 1 | flour |
| ¼ cup | bacon fat |
| ½ cup | milk |
| 1 can | condensed cream of celery soup (10; 3/4 oz) |
| ½ cup | onion; chopped |
| ¼ teaspoon | caraway seeds |
Sprinkle partridges inside and out with salt, pepper and flour. Heat bacon fat in skillet; add partridges and brown on all sides. Add milk, soup, onion, and caraway seeds. Bring to a boil. Cover and cook over low heat 25 to 30 minutes, or until tender, basting frequently with sauce in pan.
Good with wild rice, orange-grapefruit salad, and hot rolls.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
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