Cut partridge into serving pieces.
Dredge with sea- soned flour; brown well in skillet in hot fat.
Pour brandy over partridge and ignite; add onion, carrots and poultry seasoning when flame has died down.
Stir gently to blend with partridge, scraping up browned bits from pan.
Add consomme and mush- rooms.
Cover; simmer for 45 minutes or until par- tridge are tender.