Bone partridges, the number according to the size the pie is wanted, make some good force, and fill the partridges with it: put a whole raw truffle in each partridge, (let the truffle be peeled), raise the pie, lay a few slices of veal in the bottom, and a thick layer of force; 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 draw down for half-an-hour, then put 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 what was strained from the bones, etc. of the partridges, and put it into the pie. Let it stand for twenty-four hours before it is eaten. -N.B. 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-that is 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, etc.