Terrine de Nerac

Cut off the feet and wings from a medium-sized partridge; bone and season with allspice (No. 168); take out the liver and carefully remove the gall from it, then pound and mix it to pound again with half a pound of chopped pork forcemeat (No. 68). Cut up some cooked ham, some tongue, truffles, fat pork, and the minion fillets taken from the partridge, in quarter-inch square pieces; mix all in with the forcemeat, and with it fill the boned partridge, proceeding the same as for a boned chicken (No. 2485a). Line a terrine of the same capacity as the boned partridge (one that can be placed in the oven) with slices of fat pork; on top of this set a layer of the pork forcemeat, and then put in the partridge with the breast downward; finish filling up with truffles and more forcemeat, and lay slices of fat pork on top. Set the cover on and fasten it all around with strips of paper dipped in a flour and water paste; bake it one and a half to two hours, more or less, according to the size and thickness of the terrine. After removing and unfastening it put inside a smaller cover that can easily enter the top, to take the place of its own, and press lightly under a weight; drain off all the grease arising over the inside cover which is used for pressing it, and when the contents are perfectly cold remove the small cover and pour back the grease previously removed, and after this has cooled off cover the whole with melted lard. Return the original cover to the terrine after washing it well; fasten it on again with pasted tin foil and keep it in a cool place. When wanted for use take off all the grease, unmold, dress and garnish around with chopped jelly, or it may be served in its own terrine.