Recipe - Andalusian Partridge

1 lg Red onion
2 Whole Partridge
2 Bay leaves
One fourth cup Good sherry vinegar
Salt; to taste
Freshlyground black pepper;
to taste
Three fourths cup Fine sherry
1 cup Rich partridge or chicken
stock
3 lg Garlic cloves
3 Bay leaves
1/3 cup Olive oil
6 Whole cloves
One fourth cup Golden raisins
12 Whole Peppercorns

Slice onion thinly and loosely fill cavity of the birds along with a
bay leaf. Rub the vinegar over the birds. Season generously with salt
and pepper. Place the birds, remaining vinegar, any remaining onions
and rest of ingredients in an earthenware dish, cover and place in a
preheated 325 degree oven for 1 One half to 2 hours or until birds are
very tender. Allow birds to cool in the cooking liquid. Remove, cut
into serving pieces and serve with olives, figs and a rich salty
cheese such as feta. This recipe yields 2 to 4