Gyula Partridge With Lentils
|Gyula sausage||7 Ounce|
|Sour cream||1⁄2 Cup (8 tbs) (1 Gill)|
Lard the cleaned partridges with 3 oz. of bacon, salt and fry in lard.
Put the lentils, previously soaked in cold water, into a pan, add grated lemon peel and the bay leaf.
In some of the lard in which the partridges were cooked, fry 1 oz. chopped bacon and some chopped onions.
Add the partridges, the sausage, the chopped bacon and onion to the lentils.
Pour on enough bone stock or water to cover and cook in the oven until tender.
Then remove the partridge and sausage, make a light roux with the rest of the lard and the flour, add to the cooked lentils and finally add the sour cream and bring to boil again.