1/2 c. all-purpose flour
1 tsp. salt
2 (1 lb.) ready to cook partridges, cut up
1/4 c. butter
2 tbsp. finely chopped onion
1 (10 1/2 oz.) can condensed beef broth
3/4 c. Claret or red Burgundy

Combine flour and 1 teaspoon salt in paper or plastic bag. Add 2 or 3 pieces partridge at a time and shake to coat. Brown partridge pieces in butter in Dutch oven. Add onion and beef broth. Cook, covered, over low heat 50 to 60 minutes or until tender. Remove birds to warm serving dish. Add wine to Dutch oven and simmer 5 minutes, stirring and scraping brown bits from bottom of pan. Pour sauce over partridge.

Makes 2 or 3 servings.