Partridge Pie.
Truss the partridges the same way as you do a fowl for boiling; then beat in a mortar some shalots, parsley cut small, the livers of the birds, and double the quantity of bacon, seasoning them with pepper, salt, and two blades of mace. When well pounded, put in some fresh mushrooms. Raise a crust for the pie; cover the bottom with the seasoning; put in the partridges, but no stuffing, and put in the remainder of the seasoning between the birds and on the sides; strew over a little mace, pepper and salt, shalots, fresh mushrooms, a little bacon beaten very fine; lay a layer of it over them, and put the lid on. Two hours and a half will bake it, and, when done, take the lid off, skim off the fat, put a pint of veal gravy, and squeeze in the juice of an orange.