1 partridge
Pinch of each of the following: pepper, lovage, celery seeds, mint, myrtle berries or raisins
Red wwine
Vinegar
Olive oil
Anchovy essence
Honey

Place the partridge complete with its feathers in a large pot

Cover with cold water and simmer gently for about 45 minutes over a low heat.

Pluck the bird when cooked but still wet. A freshly killed partridge may be plucked first and then braised in the sauce so that it does not get tough.

To make the sauce, pound together the pepper, lovage, celery seeds, mint, myrtle berries or raisins in a mortar, and then mix them with the wine, vinegar, olive oil, anchovy essence and honey.

This makes a pleasant cold dressing to serve with the cooked partridge.