Simmered Partridge In Claret Sauce

Ingredients

• 2 cold roast partridges, cut into joints, skin and sinew removed
• 4 tbsp salad oil
• 6 tbsp claret
• Juice of 1 lemon
• Salt and pepper to taste
• Cayenne pepper to taste
• Fried sippets (croutons) for garnish

Method

1. 1 Place the partridge joints in a stewpan with salad oil, claret, lemon juice, salt, pepper, and cayenne.
2. 2 Simmer gently for a few minutes until the meat is heated throughout.
3. 3 Serve directly, garnished with fried sippets.