Partridge Stewed⁴⁵

• 2 partridge, plucked and drawn
• ½ pt/300 ml [white] wine

Tuck the legs into the vents, push the butter and half the peppercorns inside and sew up the vents.

Put the partridges, remaining peppercorns, cloves and mace in a pan with the wine and stock, bring to the boil, then simmer for about 1 hour 30 minutes until tender.

Stir in the ginger, saffron and salt just before serving.