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PARTRIDGES, BAKED (a I'Italienne)

Pluck and truss a brace of partridges as if for roasting, and put into each bird a forcemeat made as follows. Grate half an ounce of stale bread into very fine crumbs. Season these with as much salt and white pepper as will stand on a threepenny-piece, and half a dozen grates of nutmeg; work in with the fingers an ounce of butter, and add a tea-spoonful of finely-minced parsley, and a tea-spoonful of lemon-juice. Dip two sheets of note-paper into some pure salad-oil' peel, mince finely, and mix thoroughly three good-sized mushrooms, a moderate-sized carrot, a small onion, two table-spoonfuls of parsley-leaves, and half a dozen leaves of thyme, with two or three truffles, if these are obtainable. Divide the minced vegetables into two equal portions, and spread them upon the paper, lay the partridges upon them, and cover the breasts with fat bacon, tied securely round with twine, and fasten the paper. Lay the birds side by side, breasts uppermost, in a deep pan, cover the partridges closely, bake in a good oven, and baste once or twice during the process. When they are done enough, take off the paper and the bacon, put the birds on a hot dish, and pour over them a sauce made as follows. Put half a pint of good stock into a saucepan with an onion, the trimmings of the mushrooms and truffles, a slice of carrot, and a little salt and pepper, if required. Boil quickly for half an hour, then strain the sauce, thicken it with a dessert-spoonful of flour, add a dessert-spoonful of browning, two table-spoonfuls of claret, and the minced vegetables which covered the partridges; boil up once, and serve. Time, from thirty to forty minutes to bake the birds, if of moderate size. Probable cost, 5s. Sufficient for four or five persons.