Sir Andrew Barnard’s partridge stew

Also excellent with pigeons

Schoolboys, it seems, have always complained about school food - a fifteenth-century schoolboy wrote to his parents ‘I have no delight in beef and mutton and such daily meats, I would only have a partridge set before us or some other such, in especial small birds that I love passing well’. He was right, partridges are extremely good, particularly plain roasted. However if you can only obtain older birds - partridge or pigeon, this recipe will make them te