12 slices of bacon
6 slices of cooked ham
1/2 cup brandy
1/2 cup butter
3/4 cup beef stock
2 1/4 cup orange juice
Salt and pepper, to taste
Preheat oven to 400F.
Clean, wash, stuff, and truss partridge. Cover breasts with bacon slices. Line casserole with ham slices. Arrange birds in casserole, then cover.
Cook over low heat for 15 minutes. Cover again and bake for 20 minutes at 400F. Remove birds and ham. Skim off fat, then strain pan juices.
Gradually add butter and beef stock to juices, stirring constantly while bringing them to a boil. Add orange juice, salt, and pepper.
Return birds and ham to sauce, then serve.