4 partridges
1 salt and pepper
1 flour
1/4 c bacon fat
1/2 c milk
1 cn condensed cream of celery
-soup (10; 3/4 oz)
1/2 c onion; chopped
1/4 ts 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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