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Toledo Partridge Casserole

4 x Partridge
1/4 cup Olive oil
1/4 cup Cold water
2 x Carrots chopped
1 x Leek chopped
1 x Onion chopped
1 x Bay leaf
1 sprg Fresh thyme
3 whl cloves
Salt to taste
Freshly-ground black pepper to taste
1/4 cup Minced tomato
1 tbl Flour
Wine vinegar to taste

Pat birds dry and truss. Brown in hot oil in a Dutch oven. Add cold water all at once to stop cooking. Add carrots, leek, onion, bay leaf, thyme, cloves, and salt and pepper to taste. Cook, covered, for 30 to 40 minutes, or until tender. Transfer birds to a heated platter and keep warm. Strain sauce through a fine sieve and stir in tomato, flour, and a little vinegar to taste. Heat, stirring, until slightly thickened. Remove trussing cord from birds, split them, and spoon on sauce. Serve surrounded with steamed fresh vegetables.

This recipe yields 4 servings.

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