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PARTRIDGES, PIE OF (another way)

Pluck, draw, and singe a brace of young partridges, and season them, inside and out, with a little salt, cayenne, and powdered mace. Cover them with thin rashers of fat bacon, and put them into a stewpan with a quarter of a pint of veal stock, or water; put on the lid, and let them simmer as gently as possible for half an hour. Whilst they are simmering, make a forcemeat, by mincing together, very finely, a quarter of a pound of lean veal, a quarter of a pound of fat bacon, and a quarter of a pound of liver. Season this with salt, cayenne, and powdered mace, and spread half of the forcemeat at the bottom of the dish. Take out the birds, and cut them into quarters. Lay half of the bacon which was tied round them upon the forcemeat, then pack in the partridges, and cover them with the remainder of the forcemeat and bacon. Pour in three table-spoonfuls of the gravy in which the partridges were simmered. Line the edges of the dish with good pastry, and cover with the same. Make a hole in the centre and bake in a quick oven. Before sending the pie to table, pour in a quarter of a pint of good gravy, which has been slightly flavoured with lemon-juice. Time to bake, about one hour. Probable cost, 4s. 6d. Sufficient for three or four persons.