6 partridges, cleaned
4 whole onions
6 carrots, sliced
2 cloves garlic
2 sprigs thyme
1 tbsp. peppercorns
1 pt. vinegar
1 pt. olive oil
Salt to taste

Place birds breast side down in a saucepan; cover with remaining ingredients. Cook over high heat to boiling; reduce heat and simmer 1 to 2 hours. Cool, reserving liquid, remove bones and dice meat. Place meat and juice to cover in an air tight jar. Serve meat cold on crackers or cocktail breads.