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Salt and pepper
1/4 c Bacon fat
1/2 c Milk
1 cn Condensed Cream of Celery Soup (10 3/4 oz)
1/2 c Onion; chopped
1/4 ts Caraway seeds
Sprinkle partridges inside and out with salt, pepper and flour. Heat bacon fat in skillet; add partridges and brown on all sides. Add milk, soup, onion, and caraway seeds. Bring to a boil. Cover and cook over low heat 25 to 30 minutes, or until tender, basting frequently with sauce in pan.
Good with wild rice, orange-grapefruit salad, and hot rolls.
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