Partridge Pie.
Bone your partridges, and stuff them with forcemeat, made of breast of chicken and veal, ham and beef-suet, all chopped very fine, but not pounded in a mortar, which would spoil it. Season with mace, pepper, salt, a very little shalot, and lemon-peel. Put the whole into a stewpan; keep it stirred; add three eggs; have a raised crust, and lay thin slices of good fat bacon at the bottom and all round.