PARTRIDGE A MARIA ALICE

2 oz (50g) butter

4 medium onions

4 partridges 16 muscatel grapes

4 slices Parma ham or pancetta (presunto in Portugal)

1-2 bottles white port

Peel onions and slice thinly. In a heavy-bottomed pan, large enough to hold four partridges, soften onions in butter without browning. Place four grapes inside each partridge, and wrap each bird with a slice of ham. Tie with string. Place on top of bed of softened onions, and moisten with dry white port.

Cover and cook over gentle heat for about 2-3 hours, occasionally adding more port, until the birds are tender and the rich sauce is of a fairly thick consistency. Serve with plainly boiled rice, and salad.

Serves 4-8.

PARTRIDGE A MARIA ALICE Photos



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PARTRIDGE A MARIA ALICE

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