TAKE two brace of partridges, and trufs the legs into the bodies; lard them, and season with beaten mace, pepper, and salt. Take a stew-pan, lay slices of bacon at the bottom, then slices of beef, and then slices of veal, all cut thin, a piece of carrot, an onion cut small, a bundle of sweet-herbs, and some whole pepper. Put in the partridges with their breasts downwards, lay some thin slices of beef and veal over them, and some parsley shred fine. Cover them, and let them stew eight or ten minutes over a slow fire; then give your pan a shake, and pour in a pint of boiling water. Cover it close, and let it stew half an hour over a little quicker fire; then take out your birds, keep them hot, pour into the pan a pint of thin gravy, let them boil till there is about half a pint, then strain it off, and skim off all the fat. In the mean time have a veal sweetbread cut small, truffles, and morels, cocks-combs, and fowls livers stewed in a pint of good gravy half an hour, some artichoke bottoms and asparagus-tops, both blanched in warm water, and a few mushrooms. Then add the other gravy to this, and put in your partridges to heat. If it is not thick enough, put in a piece of butter rolled in flour. When thoroughly hot, put your partridges into the dish, pour the sauce over them, and serve them to table.