Ipswich Partridge (or Hare) Soup

• 2 partridges
• 3 pints beef stock
• 6 medium-sized onions

Roast the partridges until they are just cooked. Crush the meat and bones very thoroughly and add to the stock. Stick two cloves in each onion, and add the onions and carrot to the stock, together with the ham. Cover and simmer very gently for four hours. Strain the liquid. Mix the softened butter and flour together and add a little of the hot soup. When the mixture is like thick cream, add it