Cut the breasts and legs off two or three birds, sprinkle them with pepper and salt, and cook them in the oven smothered in butter, and covered with a buttered paper. Pound the carcases, and make them into good gravy, but do not thicken it.
Take the livers of the birds with an equal quantity of calf’s liver, mince both, and toss them in butter over the fire for a minute or two; then pound them in a mortar with an equal quantity of bacon, two shalots parboiled, with pepper, salt, powdered spice, and sweet herbs to taste. When well pounded, pass it through a sieve; put a layer of forcemeat into a pie-dish, arrange the pieces of partridge on it, filling up the interstices with the forcemeat; then pour in as much gravy as is required, put on the paste cover, and bake for an hour. When done, a little more boiling hot gravy may be introduced through the hole in the centre of the crust. A little melted aspic jelly may be added to the gravy.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)