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Partridge, Mrs. Reick

Singe, cut heads and feet off two fat, tender partridges, split open through back without separating, carefully draw, neatly wipe, remove spinal bones, envelop in a towel and gently flatten with a cleaver. Lightly prickle both sides with a small needle and lay on a flat dish. Carefully crack and remove perfect meat from four Brazilian nuts (not roasted), cut in thin slices and place in mortar with twenty-four very sound, roasted, cracked, unpeeled pistachios and a half very small, sound, peeled and finely chopped shallot. Briskly pound these ingredients to a fine pulp, add a half ounce fresh butter, half teaspoon French mustard, light saltspoon each curry powder and paprika, half teaspoon salt, strained juice of quarter of a sound lemon, and sharply pound again for minute and a half. Remove pulp from mortar, with it carefully rub bird on both sides, then let infuse in moderate temperature for thirty minutes, being careful to frequently rub meanwhile, arrange birds on a double broiler and broil for five minutes on each side. Peel, core and cut in three even slices each four medium, sound, juicy (not over-ripe) pears, lay on a lightly buttered baking dish one beside another and place partridges over, cut side downward. Arrange six exceedingly thin slices raw lean bacon over birds, spread remaining mixed butter in dish over all, set in oven for sixteen minutes, baste with its own gravy once in a while, remove and serve in same dish.