This is a delightful way of cooking young partridges, and the flavour imparted by the vine leaves is most pleasing. Wrap the partridges, previously seasoned with salt and pepper, in 2 large vine leaves, and tie them with string. Put them in an earthenware casserole or in a saucepan, closely packed, with ¼ lb. of butter, 1 tablespoon of flour, and a little more salt and pepper. Cover closely, and seal the lid with a band of paste. Put in a moderate oven for 30 to 40 minutes, according to the size of the birds, and do not uncover till ready to serve. A potato purée is eaten with this dish.