Partridge Stew

For the partridge stew the prepared partridge pieces on melted bacon cubes and butter with onions and soup vegetables, salt and pepper until soft.

Then keep the partridges warm, thicken the sauce with a little flour, fill up with beef broth and boil through.

Put the quartered partridges into the strained sauce and add some sliced mushrooms, as well as some slices of a roasted goose liver.

Arrange the partridge ragout and serve.

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