Partridges Truffled and Roasted

Draw two young partridges, wipe them well and singe. Peel five or six raw truffles, cut them in four and season; chop up the peelings and pound them with fresh fat pork, adding to it the cooked partridge livers with two or three pullet livers; season the preparation and press it through a sieve. Melt a quarter of a pound of grated fat pork, add to it the cut up truffles, season and warm up for a few seconds while tossing over the fire, then mix them in with the forcemeat. After this preparation has cooled off, use it to fill the partridge breasts and bodies; sew up the openings, truss and cover or else lard them with fine larding pork (No. 3, Fig. 52), fasten them on the spit and roast for fifteen to twenty minutes in front of a good fire, basting over with butter. As soon as they are done sprinkle salt over and remove from the spit; untruss and dress each one on a large crust of bread browned in butter and laid on an oval dish; surround the partridges with sliced lemons only, serving water-cress separately, also some clear gravy (No. 404).