Clean and skin partridge, saving meaty breast only. Rinse well with water. Dip breast into flour seasoned with salt and pepper. Brown in hot fat. Place meat in roasting pan; pour over cream of chicken soup (allow 1 can soup diluted with 1/2 can water for 2 partridge). Bake covered in 325°F. oven 1 1/4 hours. Remove cover, bake 15 minutes longer to brown. Make gravy from pan drippings. Each partridge breast serves 1.