TAKE two brace, truss the legs into the bodies, lard them, season them with beaten mace, pepper and salt; take a few lean, 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: lay the partridges with the breast downward, lay some thin slices of beef and veal over them, and some more butter stirred fine; cover them and let them stew eight or ten minutes over a very 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 sweet-bread cut in small truffles, morels, cocks-combs, and some artichoke-bottoms all asparagus-tops, both blanch'd 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, take a piece of butter rolled in flour, and toss it in; if you will be at the expence, thicken it with veal and ham cullis, but it will be full as good without.