Roasted Partridges

Lightly season the partridges inside and out with salt and sprinkle with juice of one lemon. Chop the heart and liver into small pieces, mix with the butter, a little juice of one lemon and the well chopped spices and stuff into the poultry. Sew up the body openings. Place the partridges close together in the watered Roman pot. Add the chopped onion and the well chopped greens.

Pour the cream over them. Now cover the partridges with thin slices of bacon. Close the casserole and cook the chicken in the oven at 220 degrees for about 90 minutes. Then roast for another 15 minutes on the broiler. In between, pour red wine once or twice.

Serve with hearty brown bread, mashed potatoes and sauerkraut.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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