• 4 partridges (or 2 cut in halves if large)
• 1 large slice of fillet of veal (about

Cut the veal fillet into four and lay the pieces at the bottom of the dish. Cut the gammon into four and lay on the veal. Put the partridges in a row on the gammon. Put the seasoning, herbs and sliced mushrooms on them and add the jellied stock. Put on a rather thick lid, decorate with rose and leaves, and glaze with egg. Bake for 1½ hours at 350° F., gas mark 4, for the first half-hour, then a