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Toledo Partridge Casserole

4 Partridge
1/4 cup Olive oil
1/4 cup Cold water
2 Carrots -- chopped
1 Leek -- chopped
1 Onion -- chopped
1 Bay leaf
1 sprig Fresh thyme
3 Whole cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup Minced tomato
1 tablespoon Flour
Wine vinegar -- to taste

Pat birds dry and truss. Brown in hot oil in a Dutch oven. Add cold water all at once to stop cooking. Add carrots, leek, onion, bay leaf, thyme, cloves, and salt and pepper to taste. Cook, covered, for 30 to 40 minutes, or until tender. Transfer birds to a heated platter and keep warm. Strain sauce through a fine sieve and stir in tomato, flour, and a little vinegar to taste. Heat, stirring, until slightly thickened. Remove trussing cord from birds, split them, and spoon on sauce. Serve surrounded with steamed fresh vegetables.

This recipe yields 4 servings.

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