2 ready to cook partridges
Salt
Pepper
4 slices bacon
1/2 c. butter
1 orange
1 c. chicken stock
1 c. grapes
1/2 c. sliced carrots
1/2 c. sliced onion
2 oz. gin
3 tbsp. flour
1/2 c. orange juice
1/2 c. toasted almonds

Rub partridges with salt and pepper inside and out. Peel orange; cut in half and place half in each partridge. Place onion, celery, and carrots in bottom of baking dish. Then place partridge on top of vegetables. Lay bacon slices on top of birds. Melt butter and pour over partridges. Cover and cook at 350 degrees for 30 minutes. Then pour over chicken stock, gin, and orange juice. Bake for 15 minutes more or until tender. Remove birds. Keep warm. Thicken with roux (made of 3 tablespoons flour and 3 tablespoons melted butter). Simmer 3 or 4 minutes. Strain. Add 1 cup seedless grapes and almonds to sauce. Pour over birds. Heat 3 or 4 minutes and serve.