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Terrine of Partridge

Empty two partridges, bone them, cut them in two lengthwise, put them in a fryingpan with a little bacon fat, and fry them lightly till the flesh is set, then take them out. Cut the half of a calf's liver in slices, fry it quickly in a little bacon fat, with a little chopped onion, a sprinkling of fine herbs, and two or three pieces of raw ham. When cold put the liver in a mortar, pound it, then pass it through a fine hair-sieve. Put half as much pork and bacon as there is liver in the mortar to pound, then mix it with the liver, and season well with mixed spices, salt and pepper. Line a terrine with thin slices of fat bacon, then fill it with the halves of the partridges and the forcemeat, add some sweet herbs and a little Madeira; put a layer of forcemeat on the top. Cover with a flat of paste, put it in the oven, and bake it for two hours, basting it occasionally. When cooked, take the flat of paste off, put a light weight on the terrine, and let it cool; then take the flat of paste off, put a light weight on the terrine, and let it cool; then take the fat off, and cut the preparation up. Wipe and fix the terrine on a dish, garnish round the base with a folded napkin or an ornamental dish-paper, and serve.