Partridges

• Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream

The partridges are rubbed over with salt, then thickly larded with thin strips of larding fat, and roasted with plenty of butter and a few crushed juniper berries. Sour cream is poured over them, and they are served with lentils and fruit salad.