Partridge with Apples and Cream

The apples are peeled, cut into four and their seeds are removed. Then they are cut into thin pieces, which are lightly fried in butter and arranged in an ovenproof dish that should be large enough to also hold the partridges. Separately, with the remaining butter the partridges are roasted on all sides, wrapped in bacon fat and tied with bast, until they turn golden. Then the bacon fat is removed and the birds are placed on top of the apples. They are poured over with the fruit juice and the butter from the roasting and baked for another 10 minutes. The cream is added. The partridges are salted and sprinkled with black pepper. They are baked a little more over low heat to become aromatic, basting them from time to time with the cream. They are taken out and seasoned with the lemon juice.