Partridge salme

Fold the peeled and dressed partridges onto the oil melted in the pan, salt, put on the heat and fry under the lid until soft. Remove the partridge on the table, cut in parts, fold in a deep pan, and put the bones back in the pan, pour over the broth and, having cooked the juice, strain. Peel 10 champignons, cook in water with lemon, cut into plates, and add juice from them and peel to the juice from partridges. Dissolve a spoonful of oil, put the flour and fry on fire. When the flour begins to turn yellow, spread the juice from the partridges, boil to the required thickness and taste, strain, pour the partridge and, boiling once, choose the partridge on a dish, transfer it with steep, and put maders, 1/2 of a spoonful of oil in the sauce, stir and pour the partridge.