Baked Partridge (a I'italienne) Recipe

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Instructions

Pluck and truss a brace of partridges as if for roasting, and put into each bird a force-meat made as follows: Grate 1/2 ounce of stale bread into very fine crumbs.
Season these with salt and white pepper, and 1/2 dozen grates of nutmeg; work in with the fingers 1 ounce of butter, and add 1 teaspoon of finely minced parsley, and 1 teaspoon of lemon juice.
Dip 2 sheets of note-paper into some pure salad-oil; peel, mince finely, and mix thoroughly 3 good-sized mushrooms, 1 moderate-sized carrot, 1 small onion, 2 tablespoons of parsley leaves, and 1/2 dozen leaves of thyme, with 2 or 3 truffles, if these are obtainable.
Divide the minced vegetables into 2 equal portions, and spread them upon the paper, lay the partridges upon them, and cover the breasts with fat bacon, tied securely round with twine, and fasten the paper.
Lay the birds side by side, breasts uppermost, in a deep pan, cover the partridges closely, bake in a good oven, and baste once or twice during the process.
When they are done enough, take off the paper and the bacon, put the birds on a hot dish, and pour over them a sauce made as follows: Put 1/2 a pint of good stock into a saucepan, with an onion, the trimmings of the mushrooms and truffles, a slice of carrot, and a little salt and pepper if required.
Boil quickly for half an hour, then strain the sauce, thicken it with 1 dessertspoonful of flour, add a dessertspoonful of browning, 2 tablespoons of claret, and the minced vegetables which covered the partridges; boil up once, and serve.
Time, from thirty to forty minutes to bake the birds, if of moderate size.