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Braised Partridges

Singe, draw and truss three partridges as for boiling, put them in a stewpan with a slice of chopped fat bacon, and a bunch or faggot of sweet herbs and fry them till nicely colored all over; then pour in a little wine, put the lid on the stewpan with a few hot ashes on it, and let them braise gently. When nearly done put in with the partridges one-half pound of ham, cut in dice, and four large cloves of garlic that have been boiled in plenty of water; sprinkle a little Spanish red pepper over, and continue cooking for about fifteen minutes. When done take the partridges out, drain, remove the strings, put them on a hot dish, and garnish around with the garlic and ham; take the sweet herbs out of the cooking stock, skim the fat off, thicken it with a little brown sauce, pour it over the partridges, and serve.