Allow one partridge for each person. Rub the birds with salt, pepper, ground cloves, and ginger, and sprinkle them with lemon juice. Wrap them in strips of bacon and place in a shallow roasting pan. Cover them with grape leaves and bake in a hot (450 degrees F) oven for about 20 minutes. Remove the vine leaves and the bacon and return the birds to the oven to brown, having basted them well with red wine. Serve the partridge on a hot platter sprinkled with browned breadcrumbs and surrounded by fresh vine leaves. Make a gravy by browning some mushrooms in butter with the giblets of the birds. Add this, a little cream, and a spoonful of currant jelly to the pan juices.