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Partridges, Braised, with Celery Sauce

Singe, draw, wipe, and truss two partridges with their wings inside. Lay a piece of pork rind in a saucepan, adding one carrot and one onion, both cut in slices, two bay-leaves, one sprig of thyme, and the two partridges. Season with a pinch of salt and pepper. When they have assumed a good golden colour, moisten with half a pint of white broth, then put the saucepan in the oven, and let the birds cook for twenty minutes. Serve with a pint of hot celery sauce poured over. (See CELERY SAUCE.)