• 1 partridge for 1 or 2 people
• ¼ lb. (120 g.)

Fry the calf s liver with the liver of the partridge and a little finely chopped onion. Mince and mix with the breadcrumbs and chopped parsley and thyme, season and stuff the bird from the tail end with this forcemeat. Wrap the bird in bacon and put in a roasting tray. Peel and core the apples and pl