October Partridge

• 2 partridges
• Salt and pepper
• Juice of half lemon
• 2 oz

Wipe the partridges inside and out, dust with salt and pepper and sprinkle with lemon juice. Melt 2oz butter in a pan and brown the birds slowly all over. Cool slightly, then wrap each bird in a slice of bacon. Slice the onion and red cabbage very finely, season with salt and pepper and put into a saucepan with the cider and vinegar. Bring to the boil and simmer for twenty minutes. Put birds on