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Pate De Gibier, or Game Pate, Superlative

Bone four partridges, or, if they are to be had, take two partridges and two grouse; variety is always acceptable in game pasty. Cut up a hare, and season it as well as the partridges with salt and cayenne. Put inside each of the partridges a good-sized truffle and a portion of forcemeat, prepared as follows. Mince finely and separately, and then mix thoroughly, one pound of calf's liver, and the livers of the birds and the hare, all of which must be cooked apart; add three pounds of fat bacon. Season this mixture with salt, cayenne, and mixed savoury herbs, pound it in a mortar, and afterwards mix with it a pound and a half of truffles. Make some pastry, and mould it to the proper shape, according to the directions already given (see PASTE FOR RAISED PIES); cover the bottom of the pie with a layer of slices of fat bacon, place upon this half the hare and half the forcemeat, then put in the partridges, two with their breasts upwards and two with their breasts downwards, place the remainder of the hare and the forcemeat upon them, and cover the whole with a good slice of bacon fat and two bay-leaves. Put the lid on the pie, ornament it prettily, and bake it in a good oven for four hours or more. When it has been drawn from the oven, and is almost cold, pour into it, through a hole made in the centre of the lid, a quarter of a pint of dissolved gravy-jelly, which has been made by stewing the bones in water and mixing the stock with a little isinglass or gelatine. Probable cost, varying with the price of the game. Sufficient for ten or twelve persons.