Partridge in a Pilaf

• 6 partridges
• 1 medium onion, peeled
• 3 whole cloves
• 1

Season the partridges with salt and pepper and put them in a large pan along with the onion (into which you have stuck the cloves), the cinnamon stick, and the stock; add water to cover. Bring to a boil and simmer gently for 15-20 minutes. Drain, saving the stock, and cut the birds into halves down the back. Keep warm.

Heat the oil in a frying pan and cook the almonds until golden, then