it again through
the legs and body and tie the strings tightly; this will give it an
appearance of plumpness."

Roast and send to table in the same manner, and with the same
accompaniments as directed for Roast Partridge (_par._ 1237.)

1242. Cold Partridge Pie.

Bone as many partridges as the size of pie to be made may require. Put
a whole raw truffle, peeled, into each partridge, and fill up the
remaining space in each bird with good forcemeat. Make a raised crust;
lay a few slices of veal in the bottom, and a thick layer of
forcemeat; then the partridges, and four truffles to each partridge;
then cover the partridges and truffles over with sheets of bacon,
cover the pie in, and finish it. It will take four hours baking.

Cut two pounds of lean ham (if eight partridges are in the pie) into
very thin slices, put it in a stewpan along with the bones and giblets
of the partridges, and any other loose giblets that are at hand, an
old fowl, a faggot of thyme and parsley, a little mace, and about
twenty-four shalots: add about a pint of stock. Set the stewpan on a
stove to simmer for half an hour, then put in three quarts of good
stock; let it boil for two hours, then strain it off, and reduce the
liquid to one pint; add sherry wine to it, and put aside till the pie
is baked.

When the pie has been out of the oven for half an hour, boil the
residue strained from the bones &c., of the partridges, and put it
into the pie. Let it stand for twenty-four hours before it is
eaten.--_Do not take, any of the fat from the pie, as that is what
preserves it._ A pie made in this manner will be eatable for three
months after it is cut; in short, it cannot spoil in any reasonable
time. All cold pies are made in this manner. Either poultry or game,
when put into a raised crust and intended not to be eaten until cold,
should be boned, and the liquor that is to fill up the pie made from
the bones, &c.

1243. Veal Pie.

Take some of the middle or scrag of a small neck; season it with
pepper and salt, and, put to it a few pieces of lean bacon or ham. If
a high seasoning is required, add mace, cayenne, and nutmeg to tho
salt and pepper, and forcemeat and egg balls, truffles, morels,
mushrooms, sweetbreads cut into small bits, and cocks' combs blanched,
can form part of the materials, if liked, but the pie will be very
good without them. Have a rich gravy