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Partridge Pie

Singe, draw and clean three partridges, put them in a fryingpan with a little butter, season them well and fry lightly. Line the inside of a pie-dish with some veal cutlets, and over that put a slice of bacon, a little chopped parsley and two chopped mushrooms. Cut the partridges in halves, put them in and place two more chopped mushrooms and a little chopped parsley over; cut some hard-boiled eggs in halves, put them on the top and pour in one-half pint of gravy. Put a strip of puff paste round the edge of the dish, place a cover of the paste on the top and press them together; dip a pastebrush in beaten egg, brush the top of the pie over with it and make a small hole in the center. Put it in a hot oven with a piece of paper on top to prevent its browning too much, and bake it for an hour. Serve either hot or cold. Partridges, Princess Beatrice Style Prepare three partridges, truss them for roasting, and lard their breasts with thin strips of fat smoked bacon. The larding can be done in a fancy design. Lay the birds in a basin with some verjuice and leave them for an hour or two. When ready, drain and wipe them very carefully on a dry cloth without disturbing the pattern of the larding. Butter some sheets of broiling-paper, wrap each bird separately in it and roast them in the oven, keeping them well basted. In about half an hour remove the paper and brown the birds. Lay them on a hot dish garnished with watercress, and serve with a clear sauce.