Potted Partridge

• 2 partridges
• 8oz butter
• ½ pint game stock

Season the birds inside and out and put a lump of butter in each. Put into a casserole with some good stock and the rest of the butter, cover with a double layer of cooking foil and a lid and cook at 325°F, 170°C, gas mark 3 for one and a half hours. Leave until cold, when the butter will form a seal on top. Do not uncover until they are to be eaten; they will keep for several days.